INGREDIENTS
- For the cart:
- – 1 pork rack.
- – 500 g of kale cooked Italian model.
- – 1 clove garlic.
- – 100 g of breadcrumbs.
- – 100 g of ricotta.
- – 2 eggs.
- – 500 g of smoked bacon minimize into slices.
- – 200 g of fontina sheets.
- For the grilled figs:
- – 12 figs minimize in half.
- – 12 giant shallots minimize in half.
- – C/N manteca.
- – C/N salvia.
- -C/N Thyme.
- For the preserved lemon and almond cream:
- – 500 g of milk cream.
- – 5 preserved lemons.
- – 100 g of toasted and slivered almonds.
- – 2 tbsp chopped chives.
- – C/N chilly butter.
PROCEDURE:
For the cart:
1. Open the carré in order that it seems like a blanket of meat, and put aside.
2. Prepare dinner the kale Italian model and add a bit butter and lemon juice off the warmth and put aside.
3. Combine the breadcrumbs, ricotta and eggs and put aside.
4. Place the bacon on the meat, then place the fontina cheese, then place the kale, prime with the breadcrumb preparation and shut like a matambre.
5. Tie and prepare dinner coated with aluminum and a bit meat broth at 140º for so long as crucial for it to be delicate and cooked.
6. Reserve scorching.
For the grilled figs:
1. In a thick iron pot, place the figs minimize in half and the shallots minimize in half and with their pores and skin on, each are positioned the other way up and cooked over very low warmth in order that they turn into caramelized very slowly with the assistance of the butter. , herbs are positioned on prime to offer them taste.
For the preserved lemon and almond cream:
1. Take away the pulp and pores and skin from the lemon, leaving solely the pores and skin and minimize it into small items.
2. Deliver the cream to a boil, let it scale back, take away it from the warmth, add the lemons and course of them in a blender in order that it turns into a really nice cream.
3. Add the almonds and chives, a bit chilly butter and stir with the assistance of a whisk.
Presentation:
1. On a tray, place the carré minimize into thick slices, a mirror of the sauce on one facet and the garnish on the opposite facet of the meat.
