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.
- 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.
- 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.
