Holland America is taking inspiration from the 1920s again for its latest over-the-top Mediterranean cruise.
03.01.2024 - 19:43 / forbes.com
In the second iteration of my column where I transport you to Sicily through its food, I’m bringing you a winter staple from the executive chef, Emanuele Cipolla, at one of my favorite restaurants: Sofia, a farm to table Italian steakhouse complete with a sexy cigar bar and lounge in Englewood, New Jersey, just over the George Washington Bridge.
As I’ve written before, Emanuele is a Sicily native and takes great pride in his heritage by recreating some of the beloved dishes he grew up with by serving them to his customers, many of which frequent the always-buzzy restaurant multiple times a week.
Come winter, that often means pistachio crusted pork tenderloin or filetto di maiale in crosta di pistacchio in Italian.
Emanuele explains the dish in his own words:
“This recipe is born from a wonderful memory.
I was browsing for fresh seasonal fruits when I saw a magnificent case of prickly pears (or cactus fruit) and I could not resist buying it. In Sicily, you can find these everywhere crowning and decorating the landscape from the lush coast to the dry inner land. The funniest thing is that I hated prickly pears growing up: they were always too sweet, full of seeds, and you always ended up stung!
Having this fruit in my hands once more, smelling it, and savoring that sweet pulp full of seeds felt so melancholic and brought back vibrant childhood memories of hot summer days in the Sicilian countryside with my uncle, Zio Alfio, chasing me to make me eat it because: “They are full of vitamins!”
I found myself smiling and I knew I wanted to make something special out of them, something to celebrate not only the magnificent and lesser-known parts of Sicily but also this precious youth reminiscence.
Now that I live abroad, I feel connected more than ever with my roots, my homeland, and my younger self. This recipe is bonded to emotions and memories so vivid that a single bite can take me directly home.”
RECIPE
Pistachio Crusted Pork Tenderloin
This simple but spectacular recipe will definitely impress your guests. I love to serve it with heirloom roasted carrots, but you can use any side you prefer.
Ingredients for 4 servings:
For the pistachio crusted pork:
4 center cut pork tenderloins
250g pistachios (preferably Sicilian)
4 egg whites
Salt and pepper
For the chutney:
8 fresh prickly pears (You can use any other fruit of your choice)
90g sugar
75g apple cider vinegar
¼ tsp mustard
¼ tsp cumin seeds
¼ tsp anise seeds
1tbs onion powder
½ cinnamon stick
1 bay leaf
Let’s start making the chutney. You can prepare this a few days in advance and keep it refrigerated.
Cut the top and bottom of the prickly pears and then cut the sides vertically and open them like a book. Cut the fruits into big chunks and
Holland America is taking inspiration from the 1920s again for its latest over-the-top Mediterranean cruise.
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