Piccata with Peppers and Tomatoes Vegetables

Cut peppers into quarters, remove seeds and place skin side up on a baking tray. Grill under the heated oven grill on the 2nd rack from the top for 8-10 min.

Grill on the second rack from the top for 8-10 min until the skin blisters black. Cover with a damp kitchen towel and cool. Skin peppers and cut in half diagonally. Cut cherry tomatoes in half. Toast pine nuts in a small frying pan without fat until golden brown.

Finely dice shallots and garlic. Heat olive oil and sauté shallots and garlic. Sprinkle with sugar and caramelize lightly. Extinguish with aceto balsamico and white wine and cook to liter/3. Add vegetable stock and cook to half. Season with salt, pepper and cayenne. Pluck tarragon leaves and chop coarsely. Add the peppers, tomatoes and tarragon and heat in the sauce.

For the piccata, mix whipping cream, eggs, Parmesan cheese and 3 tbsp. flour with a whisk, season with salt and season with pepper. Plate the pork medallions a little in a freezer bag, season with salt and pepper.

Turn the meat in the remaining flour to the other side and pat well. Heat olive oil and butter in a large frying pan. Pass pork medallions through egg-obers and roast over medium heat for 3-4 min on each side until light brown. Bring piccata to the table with the bell bell pepper vegetables.

Serve with pappardelle.

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