In this period I had occasion to meditate on the prospect. Obviously I am not referring to the set of mathematical and geometrical rules that allow us to describe the three-dimensional reality on a plane, but at a much more complex procedure that allows a human being to observe from a distance and the facts of his life, as it may be possible to have an overview. Take my case. For more than a year will not work. When I went to the office every day, I found myself in his free time, talking mostly of work: what is important for the client and the achievement of budget (this, then, was to be an obsession for all), the business dynamics, and so on. A year later I find these things much, much less important than it seemed to me then. And not just because I do not offer most of my time to the company (which offer is the right word, because I was so stupid to be on stage for 15 months), but because those things really had little to do with what they are. That's what I noticed too often confuses those who work it does with what is, and by that I mean to say that of course in how to do a task you find the pros and cons of who deals with them, but the content does not work can never, under any circumstances, make sure happiness and personal fulfillment. Sorry if it seems moral corny, but, after all, people work because they must earn, if not, with an adequate source of income, those who submit to the perverse laws of work? I'm sure that work ennobles man, but in the sense that a life of leisure without dreams, without attempting to others, without having to invest their lives and their time in a purpose would make the human being a snail drooling. As in all things, should be a lot of wisdom and a very lucid about themselves to recognize the work we do when he steals oxygen and soil to our true selves and to put an embankment to avoid the risk, just slow down, no longer recognize.
Why it occurred to me all this? Why, back to the descriptive perspective, in this recipe you will unleash your artistic skills and create easily roses and leaves of dough crust. The loin
crust is particularly useful if you have guests, not a price too much, because it is a fine cut of meat, but it is very tasty.
When cut, the flesh will be blood (to avoid the risk of trichinellosis), but pink. It is true that the pork should be cooked and overcooked reducing it to shoe soles. Perhaps this is also why, in my knowledge, the pork is not appreciated like that of beef: cooked anything wrong sucks. The pig offers a variety of cuts and flavors very wide, not to mention the derivatives such as cheese and processed meats. In addition, the pork does not have the large percentage of fat that scares us (but then we eat pringles and drink Coke without batting an eye ...). Maybe once it was so, when our great-grandparents farmers who grew it on purpose because fat and grease ... who remembers the scene of the slaughter of the pig in the film The Tree of Wooden Clogs? I, unfortunately, yes. But although I remained impressed macabre, I can not think about the deep meaning that was then, and which party represented in of peasant society. So the pig ... W!
In these days of celebration in the pork loin dish crust is highly recommended not only for its taste but also because it has a significant stage effect, your guests will not fail to be met both in terms of flavor from the view!
Ingredients
A pork loin
A roll of dough crust
anchovy oil
dried thyme
Preparation
As before, the fundamental operation, sealing the pork in this way: in a frying pan melt a goccino anchovy oil with extra virgin olive oil and a spoon of dried thyme. Now brown the meat on each of the six sides. This operation will take at least three or four minutes of browning on each of the six sides as we seek to see the panther as a block. How can you be sure you have enough browned on each side? Note that the meat is cooked must have a thickness of about 7 mm , up an inch. Now turn off the heat and let cool completely with a lid to close the pan. Keep the gravy.
Now take your roll of dough crust with a knife and inscribe a square within the circle of dough. Put in the fridge the four arches of the dough I was clipping.
It 's time to wrap the loin. Again to do this alone and only returned when the meat is cold. Take the square of pasta you just made and wrap the pork loin from resting it and adjusting it to the sides like the wrapping paper. If you do not extend all the worry, the important is that it is covered by the edges visible, if the base is not pasta it does not matter, I do not see anyone!
Now create the decorations: three-arms we will make the roses: wrap around themselves firmly into the corolla and head shaping the dough, turning it over on itself as seen in the picture.
To cut the dough leaves a scheme of this kind.
With a knife, carve the ribs of the leaves and arrange the decorations over pasta.
Brush with the sauce that you saved, sprinkle salt on the work.
Bake for 50 minutes at 170 degrees while keeping the pan on the lowest shelf of the oven so they cook the pasta in well.
side dishes are delicious zucchini I used my father who has grown thorny in our garden. Be careful to remove the skin! These pins also pass the oven mitt!
Finely chop and mash in pan with a little butter, salt and basil.
Serve the roast, so that all can benefit from the view of the plate and admire your skill and mastery that sports cutting, synonymous with true status of casual and perfect housewife.
Bon appetit!
Francesca
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