I secondi – video 1, con Fabrizio Rivaroli | EduChef
From ufficio dlm
Suckling Pig with Julienne Potatoes
Ingredients for 4 servings: 1.5 kg pork tenderloin, 250 gr potatoes, 150 gr extra virgin olive oil, 100 gr fennel seeds, 50 gr powdered chamomile, 10 gr thyme, butter, salt, pepper.
Method: Slice pork tenderloin in four medallions, and season with thyme, chamomile, fennel, salt and pepper. Using plastic wrap create rolls and place them in the refrigerator overnight (12-24 hours). Wash and peel the potatoes, cut into julienne strips and soak them in cold water. Heat a non-stick pan. Remove the fillet medallions from the plastic wrap and brown on both sides with butter. Drain and dry the potatoes completely before frying them in oil. Serve by placing the medallions on the plate with a handful of julienne potatoes on top.
Monkfish and Mussel Stew
Ingredients for 4 servings: 1 kg mussels, 1 kg monkfish, 300 gr tomato puree, 1 shallot, 1 lemon, 1 mandarin orange, parsley, mint, extra virgin olive oil, butter, salt, pepper.
Method: Clean the monkfish (if not already done) and cut it into 1 cm medallions. Put the pieces of fish in a bowl, and marinate in extra virgin olive oil, mandarin orange juice, orange zest, salt, pepper, and chopped mint overnight (12-24 hours). Wash the lemon and cut it into 1/2 cm thin slices. Put it in the salt marinade for 12 hours. Let the lemons dry out in the oven at 100°C for about 2 hours. Wash and clean the mussels. In a non-stick pan, fry the finely chopped shallot and add the tomato puree. Cook for about 20 minutes and add the mussels. Bring the sauce to a boil, and sprinkle with parsley. Cover and keep over low heat for another 10 minutes. In another pan with a drizzle of oil, cook the monkfish by tossing it over high heat. Serve the mussel stew and place the monkfish piece on top, garnish with the baked lemon slices.