Hi all.
An Italian recipe to share.

Ingredients:

  • 1kg. of pig loin
  • 2 sweet apples (in Italy we call them "mele golden", but you can use the kind you prefer...)
  • about ten dryed plums
  • ground green and black pepper
  • spices (thyme, oregano, marjoram...)
  • olive oil (extravergine = first quality) and salt


First of all, the secret: beat the meat vigorously... the only way to have it delicate and tender after cooking!

Second, oil the meat and then
make some cuts in the pig loin and push into thin slices of apple and plums. Then flavour with spices and pepper and put it in the oven (already at 180 °C) in a pan with some olive oil, the rest of the apples, cutted in little cubes, and the plums (pitted). Bake for about an hour (the golden rule is an hour per kilo, more or less).

Pairing: Pinot Nero S. Urbano Barthenau Hofstatter - 2004, for example, is a very good choice for me. Not with too powerfull red wines!


Apottina promotes...
Last edited {1}
Original Post
Sounds great! Thanks.

Two comments:

1. In English, dried plums are called prunes -- except by the prune industry, which is now trying to get us to call them dried plums because most people don't like prunes but will eat dried plums because that sounds more healthful.

2. "Beat the meat" is a phrase we try to avoid in polite company.
quote:
Originally posted by RDCollins:
2. "Beat the meat" is a phrase we try to avoid in polite company.


especially vigorously
quote:
Originally posted by RDCollins:
2. "Beat the meat" is a phrase we try to avoid in polite company.
Big Grin Best laugh of the day.
Thanks for the recipie! I'll deffinitely make this one day soon. Smile

...



quote:
Originally posted by VT2IT:
quote:
Originally posted by RDCollins:
2. "Beat the meat" is a phrase we try to avoid in polite company.
Big Grin Best laugh of the day.


Yeah, here, too. Big Grin
quote:
Originally posted by Apottina:
Hi all.
An Italian recipe to share.

Ingredients:


  • 1kg. of pig loin
  • 2 sweet apples (in Italy we call them "mele golden", but you can use the kind you prefer...)
  • about ten dryed plums
  • ground green and black pepper
  • spices (thyme, oregano, marjoram...)
  • olive oil (extravergine = first quality) and salt


First of all, the secret: beat the meat vigorously... the only way to have it delicate and tender after cooking!

Second, oil the meat and then
make some cuts in the pig loin and push into thin slices of apple and plums. Then flavour with spices and pepper and put it in the oven (already at 180 °C) in a pan with some olive oil, the rest of the apples, cutted in little cubes, and the plums (pitted). Bake for about an hour (the golden rule is an hour per kilo, more or less).

Pairing: Pinot Nero S. Urbano Barthenau Hofstatter - 2004, for example, is a very good choice for me. Not with too powerfull red wines!




Thank you very much, RDCollins. Unfortunatly, my english is poor! I'm worried about your second comment: did I write something very bad Confused? I think to understand Red Face Red Face!!!
Which would be the right way to say?
Thank you again...
Ciao.
quote:
Originally posted by VT2IT:
quote:
Originally posted by RDCollins:
2. "Beat the meat" is a phrase we try to avoid in polite company.
Big Grin Best laugh of the day.


...at least the best laugh Confused Roll Eyes!!
Sorry... It's the kind of thing difficult to avoid if you don't know very well the language... but let me know how I should have said...
quote:
Originally posted by Apottina:
quote:
Originally posted by VT2IT:
quote:
Originally posted by RDCollins:
2. "Beat the meat" is a phrase we try to avoid in polite company.
Big Grin Best laugh of the day.


...at least the best laugh Confused Roll Eyes!!
Sorry... It's the kind of thing difficult to avoid if you don't know very well the language... but let me know how I should have said...


Huh... frankly, even knowing the language well, it is hard to think of a good way of saying it. I probably would have put it the way you did. You could have said, "tenderize the meat by beating it" just so that you don't get the phrase "beat the meat"... but you put it correctly, it is just that we all have our heads in the gutter. Smile

Again, thank you for the recipie!
quote:
Originally posted by Apottina:
quote:
Originally posted by Apottina:
Hi all.
An Italian recipe to share.

Ingredients:


  • 1kg. of pig loin
  • 2 sweet apples (in Italy we call them "mele golden", but you can use the kind you prefer...)
  • about ten dryed plums
  • ground green and black pepper
  • spices (thyme, oregano, marjoram...)
  • olive oil (extravergine = first quality) and salt


First of all, the secret: beat the meat vigorously... the only way to have it delicate and tender after cooking!

Second, oil the meat and then
make some cuts in the pig loin and push into thin slices of apple and plums. Then flavour with spices and pepper and put it in the oven (already at 180 °C) in a pan with some olive oil, the rest of the apples, cutted in little cubes, and the plums (pitted). Bake for about an hour (the golden rule is an hour per kilo, more or less).

Pairing: Pinot Nero S. Urbano Barthenau Hofstatter - 2004, for example, is a very good choice for me. Not with too powerfull red wines!




Thank you very much, RDCollins. Unfortunatly, my english is poor! I'm worried about your second comment: did I write something very bad Confused? I think to understand Red Face Red Face!!!
Which would be the right way to say?
Thank you again...
Ciao.


You did a lot better than I would if I tried to post a recipe in Italian! English is a difficult language, full of idioms and words with two meanings, so I was making a joke about our language. I didn't mean to offend you.

The words you used do have another meaning. It's slang for masturbation. However, I'll bet even Julia Child would have said the same thing.

To avoid the problem, I would probably say "tenderize the roast with a mallet," or something like that.

One other thing -- pig meat is called "pork" in English. But even that has a double meaning!

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