| INGREDIENTS (for 4 servings) |
| Pork loin |
400g |
| Mixed meat mince |
200g |
| Tuttocarciofi Prontofresco |
100g |
| Crema ai Quattro Formaggi Prontofresco |
60g |
| Preparato per Pure di patate in Fiocchi Prontofresco |
20g |
| Fondo Bruno Prontofresco |
50g |
| Stock made with Grangourmet Prontofresco |
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| Eggs |
2 |
| Extra Virgin olive oil |
20g |
| Carciofi a Spicchi in Olio Prontofresco |
150g |
| Fresh tomatoes - for decorating |
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| PREPARATION |
Trim fat off pork loin and make a lengthwise cut, making sure you do not pierce through back.
Combine minced meat with Tuttocarciofi, Crema ai Quattro Formaggi, eggs, salt and pepper and, if the mixture is too soft, add a bit of Preparato per Pure. Stuff the meat with the mixture, stitch opening and tie up with string. Add salt and pepper, saute in a pan with a bit of extra-virgin olive oil. Bake in oven at 108 degress and every once in a while baste with a bit of stock. When cooked remove meat from pan and combine drippings with the ctock made with Grangourmet and a bit of Fondo Bruno.
Cut the meat into thin sliced and serve with the sauce you have prepared, a few slices of tomato and slices of Carciofi all'Olio, which you will have heated in a pan for a few minutes. |
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