Today a delicious dish prepared with my beloved pork: rolled pork loin with artichokes and Bacon. A dish easy to prepare, cheap, tasty and awesome to see. Powered by a velvety potato or, If you prefer, a more consistent and puree sauce is really yummy. I find that coils should always have an elegance of yesteryear: I like very much also the’ROLLED RABBIT and the Falsomagro TO PALERMITANA.
The important thing is to have a good butcher who is able to prepare the meat in the right way. You have to ask him to open a book thread, so as to obtain a single slice. Then you beat it with a meat mallet, wrapping it between two sheets of parchment paper, up to a thickness about half a centimeter. You can watch the proceedings in VIDEO RECIPE OF THE falsomagro PALERMITANA: the type of meat is different, because it is beef, but the procedure is the same. Among other things, We're in the middle of the season of the artichokes, Therefore let us profit from. I suggest you have a look at all my RECIPES WITH PORK and my RECIPES WITH ARTICHOKES.
FOR ROLLED PORK WITH ARTICHOKES
2 fillets of pork weighing about 400-500 grams each, Open a book and well off the beaten path
4 Tablespoons extra virgin olive oil for the artichokes
a clove of garlic
little chopped parsley
salt and pepper
6 Tablespoons extra virgin olive oil to fry the meat
20 grams of butter
2 glasses of dry white wine
150 ml vegetable stock made with a carrot, a stalk of celery and onion
a bay leaf
100 grams of Diced Bacon
4 tablespoons of fresh liquid cream
stale breadcrumbs as required
50 grams of grated pecorino cheese Dop
FOR THE POTATO SOUP
6 medium yellow-fleshed potatoes
whole milk as required
60 grams of shredded PDO parmigiano Reggiano
4 tablespoons cream
20 grams of butter
a pinch of nutmeg
salt and pepper
vegetable broth as required
Clean the artichokes, leaving only the heart, cut them in half and then cut each half into 4 wedges and soak them in a bowl with cold water and lemon juice. Clean the shallots and slice them roughly. Chop parsley. Place in a pan a clove of garlic and 4 tablespoons oil and Brown it over low heat until lightly browned, then add the artichokes and toss, raising the fire, for 5 minutes. Season with salt, pepper and add the parsley: they have to stay crispy because then they will continue cooking inside the pork fillet. Put the artichokes in a bowl and add 3 or 4 tablespoons of breadcrumbs: only serves to absorb moisture and tie the mixture that will then become the filling of the fillet. Finally, Add the pecorino and possibly adding salt and pepper to taste.
Fry the bacon in a pan without any fat until it becomes crispy.
Pour over pork tenderloin stuffed, carefully spreading it and leaving 1 cm on each side and 2 cm at the top side further away from you. Distribute the speck on the artichokes and wind the thread onto itself, tight. Stop at both ends with toothpicks and tie the fillets with a little cooking twine, so that everything remains firmly. Sprinkle the filets on all sides with salt and pepper and brown them over high heat, each side, in a pan in which you will have put the oil and butter. When they are uniformly golden brown, add shallots, the bay leaf and the white wine. Evaporate the alcohol part of the wine over high heat and pour the broth. Cover and cook coils, turning them from time to time, for 30 minutes.
While stuffed fillets Cook, peel potatoes, cut them into thin slices and put them in a pan: cover with whole milk, season with salt and cook until it will hold. Put them through a food mill (don't mix because they become sticky!) and put them back into the Pan: Add the butter, nutmeg, the cream and broth as necessary to achieve a smooth homogeneous fluid. If you prefer a mashed potatoes, do not put stock. Season the soup with Parmesan cheese and set aside.
When the meat is coming to cooking, You must restrict the gravy: will still be enough liquid, so you have to leave Simmons plan until it becomes more dense. Do not add salt because restricting it otherwise becomes too salty. When will seem thick enough, Add the cream and cook a few more minutes. Then strain the sauce and keep warm.
Cut the rolled into slices about an inch and a half thick and serve on the warm potato velvety, Garnish with the sauce and Bon Appetit!!!
MATCHING: The difficulty in matching in this dish is determined by the presence of the artichoke in the filling. Therefore, We prefer to use a wine with soft tannins but with good body. Barbera d'Alba is for us. In particular, We suggest Peiragal, produced by the Piedmontese company Marchesi di Barolo: This smells of red forest fruits, hazelnuts and vanilla, with Woody notes, due to a one year ageing in French oak barrels; its taste is harmonious.