Ref. 333302

Pork loin paupiette

Description Pork loin wrapped in a meat mixture mixed with pistachios.

Presentation suggestion Meals with long desserts and memorable gatherings are their habitat. With wild rice, sautéed vegetables or salad go wonderfully.

Tasting note The soft flesh of the pork loin slowly embraced by a preparation of meats perfumed by the taste and aroma of the pistachio, an ancient Persian treasure of infinite nuances.

Formats Sale to cut in specialized delicatessen.

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Caramelized onion pâté Ref. 310307

Duck mousse with plums and apricots Ref. 311644

Cooked roast beef Ref. 355000

Sliced beef pastrami Ref.

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.