Lonza di maiale arrosto con patate gratinate. You love meat and potatoes? And in vegetable sauce? And cheese crust? Then this great Italian recipe! I offer a very common Italian dish Lonza di maiale arrosto con patate gratinate, which is perfect for cold autumn days and the first frosts, and very enjoyable for the whole family.
|Cooking time 60 minutes||Number of servings 4|
Wash and boil the potatoes in their skins in salted water for about 20 minutes. Rinse with cold water and leave to cool.
I used pork tenderloin - the most valuable part of the carcass of the animal. for the life of this animal muscle tissue receives almost no exercise, so it is the most tender and delicious when cooking meat.
Pork tenderloin wash, well dry with paper towels, all right pepper and salt on all sides. In the frying pan oil.
Fry the fillet on all sides about 8 minutes without drying. Remove from the pan and wrap in foil to keep meat warm and juicy.
Diced onions, bacon, prepare tomatoes in juice, diced (very easy to use a ready-made for this dish tomatoes TM "POMI")
2 tbsp chopped bacon aside. In the remaining from cooking meat the fat and the released meat juice saute the onions and brisket.
Add tomatoes with juice, cream (for example, TM Parmalat),
Condiment (Provence herbs, red paprika, salt, pepper). Let the sauce boil and cook over low heat for 5 min.
Peel the potatoes and slice thickness of 1 cm.
Slice the pork fillet slices the same thickness.
Form for baking grease with oil and spread alternately with potatoes and meat (here you can see that the thickest part of the meat cuts inside more moist, but juicy, all zapechetsya and saturated, thanks to the sauce!)
Pour over the sauce. Sprinkle grated Gouda. By the way, is perfect for pork!
Distribute pieces of pending belly (bacon).
Bake in a preheated 200*C oven for 20-25 minutes.
Gratin recommended to serve with fresh salad and red wine such as Merlot!
Bon appetit! Buon Appetito!