Ocati

LOGINECUADOR

LOIN TO THE RAG

WITH GULUPA SAUCE AND ROASTED PAPRIKA
For meat, fish or pork ribs!
INGREDIENTS
  • 1 loin.
  • 2 radishes.
  • 4 gulupas.
  • C/N dill.
  • C/N onion leek.
  • 1/2 tablespoon basil.
  • 4 cloves of garlic.
  • 1 red bell pepper.
  • 2 tablespoons of butter.
  • 2 cups of heavy cream.
  • Apple vinegar.
  • Exit
  • Pepper.
PREPARATION
For the spine:
  • Hydrate the sea salt in the juice of the gulupa.
  • Bring the salt to the oven for 4 hours at 100°C.
  • Place a thick layer of salt on top of a canvas.
  • Put the loin, wrap it and cook it on fire for 30 min.
For the sauce:
  • Brown the paprika directly on the grill.
  • Peel it, clean it and process it together with the dill, gulupa juice and leek onion.
  • Cook the mixture for 15 minutes in the pan.
  • Add the cream and basil.
Salad:
  • Slice the radish into thin slices.
  • +Gulupa vinaigrette.

Tip

A common mistake is to put the loin on the grill. You must put it on the skinny directly so that the salt forms the crust.

Chef
Tansy Evans