ingredients

700 gr roast pork loin seasoned with aromatic salt, 4 slices of smoked scamorza, 12 blanched green asparagus au gratin (each 3 rolled in a slice of bacon and cooked with butter and Parmesan cheese), 300 gr potatoes cut in slices baked with fine spices, 2 glasses of white wine, 100 gr of extra-virgin olive-oil, 200 gr vegetable mirpoix, 50 gr meal 00.

making it

Brown in the boiling olive-oil the roast pork loin that has been previously marinated with spices.

Take it away from the fire and put it in a pan and bake in oven heated at 180° at 65°.

In the pan add the residues of the meat preparation, add meal, toast residues, wash down it with wine, let it evaporate, add the mixture of vegetables and let them reduce, add salt and pepper and mash all.

Plate Composition.

With a 10 cm-circle make the shape of the pie with the compound.

In the middle of a plate create a little fan with new leaves, put the pie above, dress a part of the pie with a slice of marinated salmon and decorate it with a tentacle, citrus fruits and fried tomato rinds, wash down the pie with a sauce of olive-oil, balsamic vinegar and mustard.

© Hotel Salsello

This recipe has been sent to us by the Hotel Salsello located on the Bari coast in Bisceglie and you can eat it in their fine restaurant.