Rack of pork with the cardi
Instructions
Logs the meat with cloves, soffregatela with coarse salt mixed with Rosemary and Sage, bind them with a white kitchen Twine.
Half chopped onion, put it in casserole with half butter, half oil and peppercorns.
Sprinkle over the meat and let it Brown on one side and on the other.
Add red wine and let it evaporate half.
Add salt and continue cooking making simmer slowly.
In a Pan fry in butter and in advanced oil pancetta, garlic and the rest of the chopped onion.
Add the peeled, a ladle of hot water and cook until the liquid is almost completely evaporated.
Cut Thistles in pieces, discarding the less tender, wash and boil them a bit al dente.
Add them to the sauce and seasoning.
Remove any Twine and cut the loin into slices, nappatele with the sauce and serve with Thistles.
Accompanying wines: Grignolino D'asti DOC, Isonzo Merlot DOC, Montefalco Rosso DOC.
Ingredients and dosing for 4 persons
- 800 g of boneless pork loin
- 1500 g of cardi
- 40 g of butter
- 50 g of bacon
- 2 tablespoons of olive oil
- 1 glass red wine
- 1 onion
- 1 clove of garlic
- Sage
- Powdered rosemary
- 3 cloves
- Peeled tomatoes
- Salt
- Peppercorns