Loin of pork tonnato
Instructions
Tie the meat with white kitchen string and place in a pot where it is.
Pour over the wine and cover it with water.
Add the carrots cut into sticks and stick of celery, chopped onion, a pinch of salt, a tablespoon of peppercorns and one of oil.
When the boil, lower the heat to low, cover and simmer over low heat for an hour.
Let the meat cool in its liquid, sgocciolatela and put it in the refrigerator with a weight on top.
Meanwhile, prepare the sauce: crumbled hard-boiled egg yolks and mix them with mustard, three pinches of salt and a teaspoon of vinegar.
Obtained a smooth cream start to pour flush the oil as mayonnaise.
At the end add the sauce with capers washed, drained and chopped, chopped anchovies and chopped tuna.
Then add cooked vegetables passed to the blender.
Mix with care.
Cut the meat into thin slices, place them slightly crossed and in concentric circles on the serving dish.
Pour the sauce over it so that it covers everything.
Garnish with lemon slices and serve immediately.
Accompanying wines: because this recipe is better suited for the breakfasts and lunches in summer, white wines are the logical conjunction: Arneis Del Roero DOC, Müller-Thurgau DOC Valle Isarco, Marqués de Villa Marina VdT Di Sardegna.
Ingredients and dosing for 4 persons
- 800 g of pork loin
- 2 carrots
- 1 costa of celery
- 1 onion
- 1 glass dry white wine
- 1 tablespoon of olive oil
- Salt
- 1 tablespoon of peppercorns
- For the sauce:
- 3 egg yolks hard
- 3 teaspoons of french mustard
- 1 teaspoon of white wine vinegar
- 4 anchovies
- 200 g of tuna
- 2 tablespoons of capers
- 1 glass of olive oil
- Salt
- Lemon