<!--Michele Deluca--><table width="234" border="0" cellspacing="0" cellpadding="0" background="http://static.cnhi.zope.net/flashpromo/niagaragazette/images/byline_234x60.jpg" height="60"><tr><td><div align="center"><font size="3" face="Arial, Helvetica, sans-serif">By Michele Deluca</font><font face="Arial, Helvetica, sans-serif"><br /></font><font size="1" face="Arial, Helvetica, sans-serif"><a href="mailto:michele.deluca@niagara-gazette.com">michele.deluca@niagara-gazette.com</a></font></div></td></tr></table>
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It was the Italian cookies he made for the holidays that inspired Chef Michael Golba’s newest dinner special at The Bistro Old Fort Inn in Youngstown. Golba had made the classic Italian fig cookie, cuccidati, (pronounced gooch-i-da-ti) when he realized that the fig, nut and brandy filling that goes inside the flaky little cookie would make a great stuffing for a pork loin.
Thus, the “Pork Tenderloin Cuccidati,” with pear and brandy cream sauce was his choice to share for this newspaper’s Chef’s Choice column.
Golba, former owner of the restaurant where he now works as head chef. The restaurant is currently owned by Tom Reese, who also owns the Red Coach Inn in Niagara Falls.
Golba, who lived for a time in Texas with his wife Jeanne, was lured into cooking because he watched his wife enjoying it so much.
He and his family now live in DeVeaux and he has been working as a head chef for the Bistro, where he offers a casual menu of steaks and seafood as well as unique specials such as the Pork Tenderloin Cuccidati.
The restaurant also offers entertainment on the weekends, jazz on Fridays and casual piano playing on Saturday, and a fireplace to keep away the winter chill.
7 ounce Mission figs
3/4 cups raisins
3/4 cups honey
1/4 cup brandy
1 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
3/4 cup toasted walnuts
3/4 toasted almonds
1- 8 ounce pork tenderloin for each serving
1 tablespoon butter
Pear Brandy Cream Sauce
1/2 D’Anjou pear diced
1 ounce brandy
4 ounces heavy cream
1 tablespoon butter
salt and pepper to taste
Add figs and raisins to food processor and finely chop. Add honey, spices and nuts. Chop until all ingredients create a thick paste.
Slit tenderloin lengthwise and open into a single flat piece. Fill with 1/4 cup filling. Fold and use toothpick to keep filling inside the fold. Heat butter in pan and when hot add tenderloin, searing on all sides. Finish cooking in oven until meat reaches about 160 degrees in about ten minutes. While pork is cooking create cream sauce, placing butter in pan and adding pear pieces. When the pear pieces are softened add cream and then brandy. After flames die out from the alcohol in brandy, cook for several minutes until sauce is thickened. Drizzle over cooked tenderloin and serve.
