600g fillet of pork
300g Demetra cooked chickpeas
100g Demetra “pomodorella” sauce
100g smoked pancetta lardons
Wiberg freeze-dried green peppercorns to taste
Wiberg brown sauce to taste
chopped onion to taste
Wiberg red chilis, chopped, to taste
extra virgin olive oil to taste
salt and pepper to taste
Slice the pork fillet, season with salt and pepper and brown in a frying pan, then add the freeze-dried green peppercorns and the brown sauce, diluted with 5 parts water.
Heat oil in a small pan and sauté the onion, add the pancetta and when browned, add the chickpeas, tomato sauce and pepper.
When the meat is cooked, arrange everything on a plate, garnish to taste and serve immediately.