In Ferran Adria and Eugeni de Diego’s cookbook “The Family
Meal: home cooking with Ferran Adrià”, there is a recipe for pork loin
with roasted peppers. As straightforward as it sounds, the recipe relies heavily on both the
cohesiveness of flavors and the confident execution of technique. The meal is comprised
of roasted bell peppers which are then simmered in their own juices to
delicious effect, and a pan fried pork loin, cooked until golden on both sides
but still juicy in the middle. The execution of the frying of the pork is
essential; the balance of the outer golden brown pork with a succulent centre is
delicate, but critical for flavor and texture. The pork loin is accompanied by garlic
and parsley oil that also works well with beef. Elegantly Spanish in the presentation,it is minimalism at its best. This humble combination of five ingredients succeeds in creating an extraordinary experience.
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