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CROSTINI DE LAS RAMBLAS BY ANTOINE SICOTTE

For 8 people

Ingredient

  • 600 g of pork fillet, sliced 1 inch thick
  • Salt and pepper
  • 1 cup of Olive Oil
  • 1 tablespoon of lemon juice
  • Pinch of dry thyme
  • Pinch of dry rosemary
  • 4 garlic cloves, sliced

Method

  1. In a resealable bag, combine all the ingredients for the marinade and let the pork marinate for a minimum of 4 hours or over night.
  2. Combine all the ingredients for the pesto in a food processor and pulse until you obtain a creamy consistency.
  3. In a pan, brown the slices of bread with the help of a drizzle of olive oil.
  4. In the same pan, brown the pork for 2 minutes on each side at high heat. Slice the pork in two.
  5. To serve, place the pork and pesto on the crostini and garnish with the Manchego cheese and the walnuts.

About Stephanie Leonard

The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.

In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.

Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.

She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.