Arista of pork with vegetable ribbons
Instructions
Sear the pork in a pan without added fat, with Rosemary and Laurel, and bake for 12 minutes at 180 degrees.
Remove from the oven and place the meat into the water and ice to stop the cooking.
Aside from cut vegetables as ribbons (using a potato peeler), blanch for 20 minutes to cool in water and ice, and seasoning them with oil, salt and pepper and basil leaves.
Cut into cubes the tomato season with oil, salt, pepper, Basil and black olives.
Cut into slices the meat (keeping it together on one side) and insert the vegetables.
Serve with the tomato salad.
Ingredients and dosing for 4 persons
- 300 g of arista of pork
- 1 carrot
- 2 ribs of celery
- 2 beefsteak tomatoes
- Basil
- 10 g of black olives
- 2 leaves of laurel
- 2 sprigs of rosemary
- Ice
- Olive oil
- Salt
- Pepper