INGREDIENTS:

Provolone cheese 400g
Loin 800g
TAPENADA
2 filets of anchovies
Black olives 200g
2 cloves fresh garlic
Avocado oil "Avogratto"

Garnish:
Bel pepper 100g
Potatoes 400g
Onion 50g
Pancetta 50g

PREPARATION:

Cut the loin in 2cm thickness portions
Cut the same diameter provolone cheese, coruscate separately for 1 minute on each side, assemble the alfajors and take to oven (medium temperature) for 10 minutes.

TAPENADE:
In a vessel mixer, process the olives with anchovy fillets, garlic and AVOGRATTO Avocado Oil. Reserve.

GARNISH:
Place the unpeeled potatoes in a saucepan with cold water and bring to a boil. Let cool and shred with grater thickest part. In a bowl, mix the potatoes with peppers into julienne, onions into brunoise, and bacon into cubes, season, shape them with a ring on a baking sheet, spray with Avogratto Avocado oil and cook for 15 minutes.

PLATING UP:
Serve the alfajors, covered with the tapenade and garnish with the potatoes.