Having in home a fresh ginger root is good and right thing, its sour flavor, similar to lemon, but slightly spicy matches easily to many dishes, including meats (apotheosis), the sauteed vegetables in a wok, but also in tea. To liven up a simple roll of pork should simply think of a savory stuffing and a sauce (and here comes the ginger, in fact), which contrasts the stoppacciosità meat. I opted for vegetables, in so doing are able to obtain a food calorie restricted by the contribution, with an unquestionable taste and color rendering ranged (wanting instead to stay on "carnivore" you could use slices of bacon or a layer of sausage macinata).
Ingredienti per otto persone:
-un kg di arista aperta
-200g di carote
-200g di zucchine
-200g di peperone rosso
-500g di cicoria pulita
-un pezzo di radice di zenzero
-un rametto di rosmarino fresco
-una foglia d' alloro
-olio e.v.o.
-un bicchiere di vino bianco
-una piccola cipolla gialla
-un pezzo di sedano molto piccolo
-sale
Tritare la cipolla ed il sedano, pulire le verdure, ridurle a cubetti molto piccoli, salarle e spadellarle per tre minuti, una alla volta con una parte del trito di cipolla e sedano e un filo d'olio. Disporre la brunoise di verdure ottenuta sulla carne, roll up and close with a kitchen string. Heat 5 tablespoons oil in a large saucepan with the rosemary and bay leaves and brown the meat on all sides, deglaze with wine and sit in a pan with the cooking. Bake in preheated oven at 120 degrees for 3 hours, often with wetting the bottom. Prepare the soup: boil the chicory in salted water for 10 minutes, drain, sauté with olive oil and fresh grated ginger, blend the mixture. Slice the roast when it is cold, the dish with a bed of velvet and a few slices of meat with a wet bottom.
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