Fillet Of Pork Stuffed In Crust

Preparation:

Preparation: In a saucepan, gently brown the onion in a spoonful of oil and butter. Add the mushrooms, mix for a few minutes, add the grated lemon peel, a spoonful of lemon juice, the chopped parsley, the crumbled breadcrumbs and mix carefully. Salt and pepper abundantly. Remove from the heat and leave to cool. Remove any filaments of fat from the two pieces of fillet, cut them deeply along the length, but without cutting them completely, open them like a book and flatten them with a meat mallet. Salt, pepper and sprinkle the rest of the lemon juice. Divide the mushroom mixture into two parts and sprinkle over the meat. Then place one fillet on top of the other and press them well so that they form a single block. Roll out the puff pastry into a rectangle five centimeters longer than the meat and three times as wide. Place the double fillet in the center of the pastry, moisten the side edges with a little water and fold them towards the centre, likewise do the two ends. Press well so that the packet of pasta is hermetically sealed. Decorate the pastry with any scraps and brush it with beaten egg. Preheat the oven to 200 degrees and cook for 30 minutes. Lower to 180 degrees and continue cooking for 45 minutes. If the pasta should color a little too much, cover it with aluminum foil to prevent it from burning. Remove from the oven, let it rest for 10 minutes, cut the crusted fillet into slices and reassemble the shape on the serving plate. Accompanying wines: Lagrein Trentino DOC, Chianti Montalbano DOCG, Cannonau Di Sardegna DOC.