Ref. 370022

Pork loin and plums roulade

Description Roasted natural loin of pork roasted with plums.

Presentation suggestion The mixture of sweet and salty combine perfectly in this delicious dish very well accompanied with berries, pine nuts and raisins

Tasting note Baked to the oven following the most current cooking techniques that maintain all the nutritional properties of the product and all its flavor

Formats For large kitchens / hotels and delicatessen

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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.