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Grilled Pork Cutlet with Green Olive Tapenade and Fettucini topped with Gremolata

Recipe by: Adam Swanson, Zucca
Time: 40 minutes. Serves: 4


  • 4 x 200gm pork cutlet (rind removed)

  • 1 pkt San Remo egg fettuccini

  • salt

  • pepper

  • olive oil

  • Tapenade

  • 1 tspn capers

  • ½ cup green olives, pitted

  • 3 anchovies

  • 2 cloves garlic

  • zest and juice of 1 lemon

  • 1/3 cup olive oil

  • Gremolata

  • 2 cloves garlic, finely chopped

  • ¼ cup flat leaf parsley, finely chopped

  • zest of 1 lemon

  • 1 tbsp olive oil


  • 1.

    Cook the pasta as per packet directions

  • 2.

    Season the cutlets with salt and pepper and a little olive oil and cook in a griddle pan. Allow them to rest for 5 minutes once they’re cooked

  • 3.

    Once the pasta is cooked, strain the pasta and mix the tapenade through it while it’s hot.

  • 4.

    Serve each cutlet with some gremolata on top and fettucine on the side

  • Tapenade:

  • 1.

    Put all the ingredients in a blender and blitz the ingredients together. Add some more olive oil to the mixture if it’s too thick

  • Gremolata:

  • 1.

    Mix all the ingredients together in a bowl

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