Tag: Pork

Recipe Breaded pork ribs with breadsticks and hazelnuts – Italian Cuisine

Recipe Breaded pork ribs with breadsticks and hazelnuts


  • 700 g 4 pork chops on the bone
  • 300 g Turin-style breadsticks
  • 150 g 00 flour
  • 30 g peeled toasted hazelnuts
  • 5 eggs
  • 1 head of endive
  • 1 bunch of dandelions
  • dried cherry tomatoes
  • balsamic vinegar
  • Acacia's honey
  • butter
  • extra virgin olive oil
  • salt fine and flakes

To prepare pork ribs breaded with breadsticks and hazelnuts, cleaned well, with a knife, the bone of the chops, depriving it of any residual skin and fat.
Remove the fat around the edge of the chops: in this way you will prevent the meat from curling during cooking.
beat the meat with a meat pounder leveling the surface which will increase by a third. Put in the fridge.
whisk finely hazelnuts in a mixer, but for a few seconds at a time, so as not to make them oily by heating them. Finely whisk the breadsticks.
Jumbled up with your hands, in a large baking dish, grissini and hazelnuts pulverized.
Wash and clean the endive and dandelion and roughly cut them.
Prepare an emulsion: beat with a fork 2 tablespoons of oil with 1 tablespoon of honey, 2 tablespoons of balsamic vinegar and a pinch of salt. Add the roughly chopped sun-dried tomatoes.
beat the eggs in a deep dish. Wet one chop at a time, then pass it in the flour, then again in the egg, finally bread it carefully with the mixture of hazelnuts and blended breadsticks.
Bake chops in a large pan, one or two at a time, with plenty of melted butter.
lay them on a plate lined with kitchen paper. Season with salt flakes and serve immediately with the dandelion salad topped with the balsamic vinegar emulsion.

Recipe Roast pork and apple compote – Italian Cuisine

Recipe Roast pork and apple compote


  • 900 g pork loin
  • 120 g crumb of stale bread
  • 70 g red onion
  • 2 Renette apples
  • 1 organic lemon
  • lemon thyme (alternatively thyme)
  • butter
  • extra virgin olive oil
  • sugar
  • salt
  • pepper

Peel remove the apples and core, cut them into chunks and place them in a saucepan with 100 g of water, 1 tablespoon of sugar, 1 sprig of thyme and 1 piece of lemon zest. Cook them until they are undone. Coarsely whisk the bread with a sprig of thyme and onion.
obtained a pocket in the center of the loin: stick it with a long thin blade in the center of the short side until it comes out on the opposite side, then rotate the blade to create a hole. Fill it, a little at a time, with the flavored bread.
Add salt and pepper the loin and brown it in a pan with a knob of butter and a little oil, until it is golden brown on each side. Then wrap it in a sheet of baking paper by tying the ends with candy: in this way it will remain succulent and will not risk drying out.
keep to cook it in a pan for 20-25 minutes. Finally discard the meat and let it cool for about ten minutes before slicing it, so that the juices are redistributed in the pulp evenly and do not come out at the first cut. Serve the loin with the apple sauce.

Recipe Baked glazed pork with vegetables – Italian Cuisine

Recipe Baked glazed pork with vegetables


  • 700 g pork fillet
  • 140 g peeled carrot
  • 80 g peeled celery
  • 80 g peeled fennel
  • 80 g peeled leek
  • 60 g peeled turnip
  • 50 g whole sugar
  • 10 g acacia honey
  • sweet paprika
  • apple cider vinegar
  • pepper
  • extra virgin olive oil
  • coarse and fine salt

For the recipe of pork glazed in the oven with vegetables, massage the fillet with sweet paprika, coarse salt, pepper and 30 g of oil, distributing the dressing evenly over the entire surface; then massage it with 10 g of acacia honey and let it rest for 30 minutes.

Bake the fillet at 120 ° C in the fan oven for about 50 '. If you have the appropriate thermometer, check that the core temperature is 60 ° C. Remove from the oven, brown it in a pan with a drizzle of oil for 10 'on all sides (until it reaches 66 ° C), then let it rest for 3-4', then cut it into slices.

Lightly heat a non-stick pan, then pour 50 g of raw sugar and cook over low heat until it begins to melt. Then add the celery, fennel and carrots, all cut into strips, and cook for 2 ', then add the leek and turnip, in strips, salt and cook for another 2', finally add 30-50 g of vinegar and leave it evaporate for no more than 1 ′. Serve the pork with the vegetables.

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