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WEEKLY RECIPES
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"...rediscover with me the taste of semplicity..."
MY CUISINE IS
Semplicity and many Ideas
First of all, my cuisine is based on tasty dishes imagine, imitate and revisit with respect of semplicity, lightness and wellness.
Seasonal Products
I prefer using seasonal and italian products to realize my dishes because of the large variety of ingredients in every season.
Ingredients reasearch
I live in a country full of quality products. When possible, I’ll buy directly from little producer to give importance and reintroduce their products.
Tradition and Innovation
My dishes reflect our great culinary tradition with a look to innovation but always in respect of originary taste.
Freshness
I garantee the estreme freshness of products I use for the realization of my dishes, to better valorize the original taste.
Love
I wake up in the morning thinking what I’ll cook. I’m going to sleep and I think what to cook next days. Cooking is my life and I put all my energy in it.
MY BLOGS
PORK TENDERLOIN WITH MUSTARD
- by Cooked4U
INGREDIENTS for 3 people
1 pork tenderloin (about 500-600 gr)
Vegetable stock or beef boillon
1 little spoon of mustard
Herbs (thyme, sage, marjoram, rosemary)
Rock salt
White wine
Olive oil
PREPARATION
30 minutes
COMPLEXITY
Medium
TYPE
Second Course
PROCEDURE
Take out all the fat from the meat. Tie meat with kitchen string. Put in a steel or aluminium pot oil and salt. Heat it and put in the fillet; brown it in all sides. After that simmer with white wine and then add broth. Cook for about 15 minutes and during this time turn often the meat. If you have a thermometer, the inside temperature must arrive at about 50°C (122°F). Once ready, put the fillet on a grid for about 5-10 minutes. Cut it and serve. In the meantime, get reduce the gravy and then add the mustard. Put on a plate the meat with the mustard gravy. It's perfect with polenta.