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This recipe from superstar chef Massimo Bottura is simpler than the food he now cooks at his avant-garde three-star Michelin restaurant, Osteria Francescana in Modena, Italy. Still, it’s incredibly delicious: The savory marmalade made by cooking onions in butter and sugar is intensely rich in flavor. Slideshow: Amazing Recipes for Pork 

Massimo Bottura
May 2001

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes. Add 3/4 cup of the wine along with the raspberry vinegar and boil until the liquid is syrupy, 8 minutes. Season with salt.

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  • Meanwhile, season the pork with salt and pepper; sprinkle with the rosemary. Top each medallion with a slice of pancetta and tie together with string. In a skillet, heat the oil and garlic. Add the pork, pancetta side down, and cook over moderately high heat until browned, 3 minutes. Reduce the heat to moderate, turn the medallions and cook until just cooked through, 3 minutes. Transfer to a platter and tent with foil. Discard the garlic.

  • Add the remaining 1/3 cup of wine and the balsamic vinegar to the skillet and boil, scraping up the browned bits, until reduced by half, 2 minutes. Add the stock and simmer until reduced to 2/3 cup, 5 minutes. Stir in any pork juices and season with salt and pepper. Remove the string and set the pork on plates. Serve with the onion marmalade and sauce.

Suggested Pairing

Bright, medium-bodied Chianti Classico.

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