Cold pork tuscany
Instructions
Peel the garlic, wash the Sage and Rosemary, mince them with garlic and fennel seeds, put them in a bowl, add a pinch of salt and pepper and mix.
Drill some holes in the meat, with the tip of a knife put a little chopped, then avvoltolare the meat in the leftover mixture and press it well for it.
In a pan, heat oil, Brown the meat, making it focus Brown on all sides, add the broth, put in oven at moderate temperature (170° c) and cook for 40-50 minutes, by spraying with the cooking; then let cool completely.
Prepare the vinaigrette: in a small bowl put a pinch of salt and pepper; Add the vinegar and stir to dissolve the salt.
Add the oil and beat the ingredients with a fork until well emulsified sauce.
When to use it, add the chopped herbs.
Cut the meat into thin slices, spennellarla with herb vinaigrette and serve cold accompanying it with fresh seasonal salad.
Ingredients and dosing for 6 persons
- 800 g of arista of pork boned
- 4 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 2 leaves sage
- 1 sprig of rosemary
- 1 teaspoon of fennel seeds
- 1 ladle of broth
- 1 pinch of salt
- 1 pinch of pepper
- For the herb vinaigrette:
- 10 cl of olive oil extra virgin
- 2 tablespoons of white wine vinegar
- 1 bunch of herbs
- Parsley
- Basil
- Chives
- Tarragon
- 1 pinch of salt
- 1 pinch of pepper