Grill the radicchio on the hot plate . Cut the pork fillet into slices 3 cm thick
Roll a slice of smoked ham around each pork fillet and add 2 sage leaves. Tie with kitchen twine (This will maintain the shape of the fillet during cooking).
Heat a splash of oil in a frying pan, add the herbs (sage, rosemary and bay), a clove of garlic and the pork fillets which have been seasoned with salt and pepper first. Cook the meat for a couple of minutes on each side.
Simmer with white wine and continue cooking for 5 minutes. When the fillets are cooked remove from the pan and keep them warm.
Add a few spoonfuls of Compagnia nut sauce and fresh cream to the pan that you cooked the fillets in.
Cook for a couple of minutes until obtaining a creamy sauce.
Arrange the pork fillet from which you have removed the twine on a serving dish. Add the grilled radicchio and baste the meat with plenty of sauce.
You can decorate the dish by adding a few walnuts.
TIP: The chef advises combining the dish with a Cabernet Sauvignon del Friuli.
Cabernet Sauvignon del Friuli