Eventually curiosity won. He won on a choice of up to six months ago I did not think I would have called into question. Animal maybe not so much a choice, but a little 'green yes. And healthy. I remain convinced that the meat is very good and maybe a bit of 'stop again to eat, but now I have to admit that I enjoy playing with a new food for me, since I did not really never cooked. In memory of the first and only meat dish I cooked for 19 years a dear amico, e non era esattamente un classico, bensì un "cinesissimo" pollo con le mandorle, perché a vent'anni il cinese era ancora quasi una roba esotica, il gusto non era esattamente affinato e mangiare con le bacchette faceva troppo fico! Ricordo ancora il successo di quel piatto, ma quelli non erano anni in cui cucinavo molto, e la carne non mi era mai granché piaciuta.
Qualche anno dopo mi sono innamorata di un vegetariano, che era (anzi è) un ottimo cuoco. E' grazie a lui, soprattutto, che ho imparato a cucinare, e cucinare senza carne era per me perfettamente normale. Il pesce è arrivato pian piano, per golosità, e da allora vegetariana non mi sono più considerata. Ma la carne è rimasta un tabù, I have not felt the need to ever overcome until very recently. Then, I said, curiosity is fatal, to the delight of my boyfriend, I must admit, has never tried to force me to do so. So k-kitchen opens today a new section dedicated to meat, and accepts many recommendations because it has to learn a lot of things.
course, as the first pitcher recipe I might have to speak my first sauce, with whom I dressed her in-laws for Christmas lasagna or roast beef that comes Strabo, or some spicy meatballs with coriander and cumin. Instead I speak of the loin Cavoletto , because I found it absolutely brilliant. A delicious homemade sausage and a simple surprising.
Since I copy / paste, despite small variations, I take this opportunity to participate in the meme of Trattoria Muvara Recipe neighbor is always tasty! . The original recipe is here . My
variations relate to the salt-sugar combination (I used 600g of salt and 300g of sugar to about 900g of pork loin), the duration of "cooking" in the refrigerator (3 days instead of 2, but you can get to 4) and the fact that I tied the pork loin and put it in salt before or after it covered with spices (especially pepper, to me, and a little 'chopped rosemary).
is the result:
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