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 Rückensteak vom Vulcano Schwein im Rohschinkenkleid mit Salbeiblatt und Reibetaschi  Vulcano pork loin steak wrapped in cured ham with sage and potato cakes 

VULCANO PORK LOIN STEAK WRAPPED IN CURED HAM WITH SAGE AND POTATO CAKES

Time required: 85 minutes

Vulcano pork loin steak wrapped in cured ham with sage and potato cakes

Ingredients for 4 persons:

4 x 180g pieces of loin filet, 80g Vulcano ham matured for 8 months, 4 sage leaves, 8 tbs. oil, salt, pepper, thyme, fresh rosemary, white peppercorns, 80g courgettes, 80g sweet peppers, 80g carrots, 40g olive oil, basil, oregano, salt, pepper, a little balsamic vinegar
For the potato cakes:
560g potatoes, 2 eggs, 20g parsley, salt, nutmeg

PREPARATION

Slightly flatten the loin steaks, top with the sage leaves and wrap in Vulcano ham. Lay the prepared meat in an oiled airtight box and sprinkle with thyme and rosemary. Pour a little more oil on top. Close the aroma box and put in a cold place for about 6 hours. Wash the vegetables, peel the carrots and cut into bite-sized pieces. Marinate the soft vegetables in olive oil, salt, pepper and fresh herbs. Cut the carrots into elongated slices and boil until just tender. During preparation, gently fry the meat with two sprigs of thyme and rosemary until pale pink. Wrap the meat in foil and allow to rest for around 20 min. (oven at 75 degrees).

Potato cakes:
Grate the potatoes using a grater, season with salt and allow to stand in the fridge for 10 min. This draws water out of the potatoes. Press out the potato mass thoroughly. Now add the egg, nutmeg, parsley and a pinch of salt if required to the dry mass. Slowly fry the potato cakes in hot fat until crisp (10 minutes). Briefly toss and season the vegetables in a frying pan and serve crisp.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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