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INGREDIENTS:

1 pork tenderloin about 1 kg

bacon slices

oil to taste

rosemary

• Wrap the thread di maiale con le fettine di bacon e con il rosmarino.
• Legarlo con spago per arrosto, disporlo in una pirofila da forno e ungerlo con un filo di olio.
• Scaldare il forno a 180° e cuocere per circa 1 ora.
• Lasciarlo raffreddare per qualche minuto e tagliare a fette.

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larded roast pork with peppers

INGREDIENTI:

100 gr di burro

4 pacchetti di crackers

100 gr di ricotta

250 gr di formaggio spalmabile (tipo philadelphia)

100 oz double cream 1 egg

a jar of grilled peppers in oil

• Crumble crackers and add them to the butter (room temperature).
• Line a mold with parchment paper zippered wet and squeezed (or buttering the pan) and spread the mixture with the help of a tablespoon toasted pressing down on the bottom for it to be as homogeneous as possible. Place in refrigerator for about 1 hour.
• Mix cheese with egg and peppers cut into small pieces.
• Pour the mixture over biscuit base.
• Heat oven to 180 degrees and cook for about 45 minutes.
• Let cool and serve at room temperature (or the next day cold from the refrigerator).