Filetto di Maialino in Pancetta Croccante


1 ½-pound pork tenderloin roast

6 garlic cloves

5 sprigs rosemary

1 T fennel seeds

1½ tsp. salt

Crack black pepper to taste

2 T. extra-virgin olive oil, divided

4 slices Pancetta

1/2 cup Pinot Grigio

2 T. Butter

2 spring onions


Chef Jasper Mirabile’s Apple Crostata


4 Honey Crisp apples peeled, seeded and sliced

Fresh lmon juice

¼ cup sugar plus a little more for sprinkling on crust

2 tablespoons apple pie spice

2 tablespoons corn starch

Pinch of salt

1 tablespoon  melted butter

Crostata Dough




1 cup all-purpose flour

2 T. sugar

1/4 tsp. salt

1/4 lb. cold unsalted butter, diced

2 tablespoons ice water


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