Pork fillet Italico

For the meat:
• 300g pork fillet, trimmed (reserve trimmings)
• Oaten hay
• Extra virgin olive oil
• 150g garlic, chopped
• Chopped rosemary
• Chopped sage
• Black pepper
• Maldon sea salt
• Chopped thyme

For the liquorice sauce:
• 10g pure liquorice
• 300 ml water
• 65g white sugar

For the Roman-style gnocchi:
• 80g semolina
• 300 ml full cream milk
• 50g butter
• 80g parmesan cheese
• 30g pecorino cheese
• Salt
• Black pepper
• Nutmeg

For the sweet and sour onion:
• 1 shallot, peeled (reserve skin)
• 20g white wine vinegar
• 20g honey
• 20g vegetable oil
• 20g water
• 3g salt

For the salted caramel apple puree:
• 30g sugar
• 100g apple cider vinegar
• 100g apple, peeled and cored (reserve skin)
• 20g lemon juice
• 8g butter
• 2g salt

For the fondo Bruno veloce sauce:
• Pork trimmings
• Apple skin
• Onion skin
• Red wine
• Water
• Salt
• Pepper

For the garnish:
• Pesto sauce
• Parmesan cheese spuma
• Cherry tomatoes
• Micro herbs

1. To prepare the pork fillet, massage the meat with the Maldon sea salt, thyme, rosemary, black pepper, sage and garlic.
2. After half an hour massage the meat again with extra virgin olive oil.
3. Wrap the meat in oaten hay, followed by cling wrap.
4. Cook everything in a combination steam/fan-forced oven at 90°C for 30 minutes.
5. Let the meat rest for an hour, before searing it in a very hot pan.
6. To make the liquorice sauce, combine all of the ingredients in a large saucepan and simmer for 45 minutes.
7. To make the gnocchi, combine the milk, butter, salt, black pepper and nutmeg in a large saucepan. Bring to the boil, then add the semolina and cook for 30 minutes over low heat.
8. Add the grated pecorino and parmesan cheese.
9. Pour the mixture into silicone moulds and top with parmesan cheese and butter. Cook in the oven for 15 minutes.
10. Meanwhile make the sweet and sour onion: combine all of the ingredients in a large saucepan and cook until tender.
11. To make the salted caramel apple puree, caramelise the sugar in a large saucepan.
12. Deglaze with the apple cider vinegar, then add the apple, lemon juice, water (as needed) and salt. Cook until tender then blend to make a puree.
13. Make the fondo Bruno veloce sauce: In a large pot, sauté the pork trimmings with apple peel and onion skin. Add red wine and water and cook until the liquid evaporates.
14. Serve all of the components together: place the gnocchi, apple puree and sweet and sour onion on the side of the plate. Place the pork fillet in the middle. Pour over the fondo Bruno veloce sauce and spray the liquorice sauce on using a spray bottle.