Tag: loin

pork loin in herb crust – Italian cuisine reinvented by Gordon Ramsay

pork loin in herb crust



First, prepare the marinade for the pork loin. In a bowl mix the olive oil, mustard, finely chopped garlic, chopped rosemary and ground thyme. Mix all the ingredients well, so the flavors will uniform. Place the pork loin in a container and spread the marinade uniformly over the entire surface. Cover and leave to marinate in the refrigerator for at least 2 hours or, preferably, during the night.



Loin stew, sausage and creamy celeriac with Roquefort – Italian Cuisine

Loin stew, sausage and creamy celeriac with Roquefort


1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.

2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.

3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.

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Posted on 01/01/2022

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Pineapple pork loin – Salt & Pepper – Italian Cuisine

Pineapple pork loin - Salt & Pepper


1) Prepare the meat. Scrape the ribs of the pork loin well with a sharp knife, to remove all traces of skin and meat: they must be very clean. Make deep cuts between ribs, following the line of the bone. Rinse a tablespoon of green pepper under cold running water. Wash and puff the sprigs of thyme. Wash 4-5 sage leaves.
2) Cooking begins. Transfer the rack to a baking dish with 2 tablespoons of extra virgin olive oil. Place the dish in the oven already hot at 250 ° C and brown for 5-6 minutes. Turn the heat down to low (130-140 ° C). Remove the dish from the oven and sprinkle the rack with brandy and pineapple juice. Brush the surface of the meat with honey, sprinkle it with green pepper, flavor with thyme and sage, season with salt and return the dish to the oven. Cook at low temperature for at least 3 hours, sprinkling the rack from time to time with its cooking liquid.
3) Complete and serve. Clean up the pineapple, cut it into small pieces, remove the core and merge it to the carré. Raise the temperature to 230 ° C and continue cooking for another 20 minutes or so. Remove the roast from the oven, slice the loin following the incisions made and serve.

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Posted on 09/12/2021

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