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.
ROLLED PORK WITH ARTICHOKESPrint This
- FOR ROLLED PORK WITH ARTICHOKES
- 2 fillets of pork weighing about 400-500 grams each, Open a book and well off the beaten path
- 8-10 artichokes
- 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 shallots
- 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: must remain crunchy because then continue cooking inside the pork tenderloin. Put the artichokes in a bowl and add 3 or 4 tablespoons of breadcrumbs: only serves to absorb moisture and to bind the compound that would later become the filling of thread. 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. Stops the two ends with toothpicks and tie the threads with a little’ of kitchen string, 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 where you put 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 off the cuff about one centimetre thick slices and serve on hot potato soup, Garnish with the sauce and Bon Appetit!!!
THE PAIRING: The difficulty in matching in this dish is determined by the presence of artichokes in the filling. Therefore, We prefer to use a wine with soft tannins but with good body. Barbera d'Alba suits our. In particular, We suggest Peiragal, produced by the 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.