Every Saturday, from autumn to late winter, prepare the broth.
Sometimes we put the chicken, sometimes beef, sometimes the meat loaf, sometimes the loin, sirloin or if you prefer.
The broth is excellent and the meat is tender.
I do it:
Ingredients: 600 gr
loin / pork loin in one piece
2 onions 5 carrots golden
salt
Preparation:
Peel and trim carrots, onions and clean place in a pressure cooker filled with cold salted water along with the entire piece of meat.
Close the pan and cook for 20 minutes whistle.
Cool the meat in the broth until the pot has not finished venting.
Remove the meat from the broth and wrap in aluminum paper and put in refrigerator.
Strain the broth and set aside.
When the meat is very cold, cut into slices.
Meanwhile, cut onion in half a veil and fry in a pan with a little 'olive oil.
After a minute add a ladle of broth and cook until the onion becomes transparent.
Aggiungere le fette di lombo e altri due mestoli di brodo, coprendo bene la carne.
Far scaldare bene le fette di carne nel brodo.
Togliere le fette e mettere in un piatto che terrete al caldo.
Aggiungere al sughetto di brodo un cucchiaio di farina e far addensare.
Passare il sughetto per un colino a maglie fitte e ricoprire le fette di lombo.
Servire ben caldo.
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