Mille-Feuille of pork with sauce, and Mango Salad: a dish almost psychedelic colors and appealing taste. As you may have guessed, not fond of red meat. I love instead, and several, pork: tender, lean, totally versatile, is good warm but cold and, If you have roast, I suggest you serve it that way. Mille-Feuille of pork with mixed salad, Mango and its sauce. The pork is marinated in honey, Raspberry vinegar and oil and then, Once cooked and cold, cut into very thin slices, alternating with simple mixed salad (corn salad, lettuce, Soncino), seasoned with vegetable sauce pureed and tepid and accompanied by diced mango, with pig, goes perfectly. All – We launch an idea – yummy food even in a sandwich or in a sandwich during a picnic.
Ingredients for 4 people:
- 800 grams of pork loin in one piece
- 1 bunch mixed herbs (Rosemary, Timo, oregano, Sage, Marjoram)
- a carrot
- an onion
- a stalk of celery
- a bay leaf
- a clove
- 8 Tablespoons extra virgin olive oil
- 750 ml dry white wine
- 20 grams of butter
- 4 tablespoons honey
- 2 tablespoons raspberry vinegar
- salt and pepper
- 60 ml of cream
for the dressing
- 2 mangoes
- extra virgin olive oil as required
- salt and pepper
- a few drops of lemon juice
- mixed salad as required
Lavara arista, clean it from any excess grease and tie with kitchen Twine so that it is not deformed during firing. Mix in a bowl the honey, the raspberry vinegar and a little olive oil and then anoint the arista with this mixture and leave in the fridge to marinate at least an hour. Place in a large casserole dish olive oil and allow to warm up: Brown the pork on all sides until golden brown. When you've browned it all, Add the butter, the onion, the carrot and the stick of celery cut into large pieces. Then add the bay leaf, cloves and herbs. Merge with the white wine and allow to evaporate the alcohol part over high heat for about 5 minutes, then add half a cup of water, season with salt (not too, otherwise the sauce will be salty), pepper, cover with a lid and leave to cook for about 40 minutes on medium heat. To check the cooking, Insert a skewer in the Centre of the arista, If when you remove the skewer is hot the arista is ready. Set it aside and let it cool at room temperature.
Put the vegetables in the Blender, filter out the rest of the cooking liquid to remove the remains of herbs and combine everything with vegetables. Whisk until mixture is smooth and homogeneous: If it were too slow, put it back into the casserole and let it shrink over low heat, with due attention to the salt level. The smaller plus the ground will be salty: dilute with fresh cream and set aside.
Peel the mango, get it into slices and then into cubes. Put it in a bowl and season with olive oil, Salt, pepper and a few drops of lemon juice. Season the salad in a bowl with olive oil and a pinch of salt.
Slice the pork thin and toggle on the plate a slice of pork with a little’ of salad: continue like this for at least six layers, putting on the third a little warm vegetable sauce. Completed by pouring on the last layer abundant sauce and accompanied with the diced mango.
THE PAIRING: A Bardolino Chiaretto Spumante is our suggestion for this dish. We chose “Voluptuousness“, produced by the farm “The Curtains”: a delicate wine brut, scents of red berries, the good acidity, with a moderate alcohol content.