Automatic Ignition Starter

morsels of pork in beer, variation in beet, red pepper

The pig ...

Beautiful creature ... intelligent animal ... essential ... beautiful ...

Companion of the rural population for hundreds of years ... friend ... support ... often the only source of true nourishment ...

"the pig does not throw anything," says a famous proverb ... and it is so ... altruism and the ductility of the flesh of these beautiful animals make it unique ...

It takes a lot more respect for such matters first ... must pay tribute to the animal reasoning methods of cooking using the best ... serving suggestions that do not obstruct the sacrifice ... in fact, that tends to enhance taste and characteristics ...

I really think that there are ingredients which must be approximated on tiptoe ... deep roots and rich traditions ... to be included before being used ... the pig, to me, is just one of these ...

The swiss chard ...

Vegetables many uses ... to cook it is only one thing ... fantasy ...

The green of the leaves (if not distorted due to a bad area) is intense ... fascinating ... The white of his

stem is white ... Translucent ... malleable ...

Today I have only just followed the voices of the ingredients ... to listen to what they had to say ... what you would like to suggest ...

The pig I decided to cook quickly in a pan ... reduced the meat in small pieces to not have to overcook ... I used as a cooking liquid beer "white" of a craft microbrewery ...

The Swiss chard I obviously cooked by dividing the green part of the leaf stem from the white (they have different cooking times) ... the leaves are cooked simply by steaming for a few minutes, managing to keep them crunchy e di un verde acceso... il gambo ho deciso di cuocerlo in padella assieme a del concentrato di pomodoro, per riuscire a creare (dopo frullatura) una salsa rosso/aranciata buonissima e saporita...

Il pepe rosa dona colore e spinta alla preparazione... come si può vedere in foto ;-)...

Dosi per 4 persone:

• 4 fette spesse di lonza di maiale;
• 1 bieta freschissima;
• 1/2 porro piccolo;
• 1 cucchiaio di doppio concentrato di pomodoro;
• Alcuni grani di pepe rosa;
• Salt, Tabasco sauce and olive oil to taste.

Procedure:

1. Carefully separate the white from the green part of the chard, then cook for a few minutes to steam the green part, cut the white into regular pieces, fry in a pan (along with a drop oil), finely chopped leek, add the white beet greens and cook just by combining salt and a dash of water;
2. Before you finish cooking the stalk of Swiss chard add the tomato paste, mix well and remove from heat after 1 or 2 minutes;
3. Place in a blender, add a few drops of Tabasco and create a cream sauce;
4. Cut the pork into strips and cook in a pan with a little oil, sprinkle with salt and beer the right;
5. Just place it on cooked meat plate Put on top of a bed of Swiss chard leaves steamed and served with Swiss chard and tomato sauce;
6. Enjoy.