Pork with Marsala (Sicily)

Meat

Ingredients

Pork fillet - 2 pounds

Lard - 4 tbsps

Salt and pepper

Marsala wine - 2/3 cup

Flour - 1 tsp

Butter, slivered - 4 tbsps

Trim the pork of any fat and slice it about half way through. Lay it open flat like a book and flatten it with a cutlet bat rinsed in water. Cut the meat into pieces about 4 inches long and 2 inches wide. Beat these again until very thin, taking care not to break the slices. 

Melt the lard in a frying pan and brown the meat slices for 2 minutes on each side over low heat. Sprinkle lightly with salt and generously with freshly ground pepper. Take the meat from the pan and arrange in a heated oval serving dish, the slices overlapping. Keep hot in a warm oven.

Pour the marsala into the pan, add the flour and stir this into the pan juices quickly with a wooden spoon. Continue stirring until the sauce is thick and smooth; add the butter and when this has melted, pour the hot sauce over the meat. Serve immediately.

Serves 6