I started the Lotus season, I started to blend an idea in my head. This year I would use them on a plate and not eat them as a great end meal. But how to use a fruit so sweet? Terrific! Abbiniamolo MEAT!!!! That's when the pot starts to take shape. The meat must be seasoned in a simple way, the only flavors that must be felt must be that of fruit and that of meat that must, however, marry well otherwise I only realized a classic "Mappazzone"… well, roasted pork seasoned With salt, pepper and a pinch of rosemary (I had also thought of mustard but I would have certainly ruined the combination with the Lotus) in order to give it a pinch of extra flavor but without exaggeration and the lotus reduced in sauce with a spicy sweet contrast (chili In the first place). Let's see how to recreate this dish very quickly.
800 grams of pork loin
2 Loti
1 sprig of dried rosemary
Sweet Paprika and chilli to taste
Salt, pepper and E.V.O. oil Taste
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Cut the loin so as to obtain 4 cuts of thread type. Leghiamoli with food string so that, in cooking, keep the shape then Saliamoli and Pepiamoli and let them rest so that they absorb the spices. Meanwhile, Peel the lotuses and put them in a container together with 1/2 tablespoon of oil, paprika, chilli, salt and pepper.
With an immersion blender, we create the sauce. Emulsioniamola until it is smooth and homogeneous so let's put it aside. Brush the pig with a little oil and passiamolo on a chopped rosemary. Put a tablespoon of oil in a frying pan and let it warm up.
Brown the fillets and sigilliamoli on all sides so that they keep the juices inside. Just all sides of the threads will be sealed, trasferiamoli in a baking sheet lined with parchment paper and trasferiamoli in oven, preheated to 200 °, for 10-15 '. After the cooking time, we can bake and rest a couple of minutes the pig before serve in such a way as to give the juices time to redistribute.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____
On one side of the plate, we put a spoonful of sauce and, with the tip of the same, Stendiamola. We will act near the fillet, which we have previously deprived of the string, and complete the dish with some leaves of fresh oregano.
