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For 2 servings:
2 pork chops, approx 300g each
200g Salsiccia, casings removed
100g Taleggio cheese, diced
½ cup diced bread, toasted
250ml dry white wine, Marsala or Sherry
60ml cream
1 onion half, minced
1 celery stalk, finely diced
1 garlic clove, minced
2 teaspoons olive oil, divided in half
2 tablespoons Italian parsley, chopped
For the sauce
2 teaspoons olive oil
60ml chicken stock
60ml cream
Salt and pepper
Chopped fresh parsley to garnish
For the Caprese Salad
1 packet fresh basil
1 packet Burrata cheese
1 box San Marzano tomatoes, cut into halves
Extra virgin olive oil
Truffle oil (optional)
Sea salt and freshly cracked black pepper