{"id":9815,"date":"2016-01-28T21:30:35","date_gmt":"2016-01-28T21:30:35","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9815"},"modified":"2023-04-06T18:59:12","modified_gmt":"2023-04-06T18:59:12","slug":"secondo-di-gusto-maiale-in-crosta-di-parmigiano-con-tortino-di-patate-ripieno","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/secondo-di-gusto-maiale-in-crosta-di-parmigiano-con-tortino-di-patate-ripieno\/","title":{"rendered":"Tasty main courses: Pork in Parmesan crust with stuffed potato pie"},"content":{"rendered":"<p>Today we want to offer you a recipe for a <strong>complete, extremely tasty and impressive main <\/strong>course: <strong>Pork in a Parmesan crust accompanied by a soft-hearted potato pie.<\/strong><\/p>\n<p>A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: <strong>classic potatoes are transformed into a pie that hides a heart of stringy cheese<\/strong>.<\/p>\n<p>In short, a preparation to show off at a dinner party or to surprise your friends with something enjoyable.<\/p>\n<p>Well, let&#8217;s get started!!!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Pork in Parmesan crust with stuffed potato pie<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>Pork in Parmesan crust 3.79g carbohydrates per 100g<\/u><\/strong><strong><br \/>\n<u>Soft-hearted potatoes 13.1g carbohydrates\u00a0 per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for 4 servings<\/strong><\/span><\/h2>\n<ul>\n<li>600g boneless pork loin<\/li>\n<li>600g yellow potatoes<\/li>\n<li>120g Parmigiano Reggiano cheese, grated<\/li>\n<li>2 eggs (1 whole + 1 egg white)<\/li>\n<li>40g breadcrumbs**<\/li>\n<li>30g extra virgin olive oil<\/li>\n<li>20g butter<\/li>\n<li>Taleggio cheese, salt, pepper and nutmeg<\/li>\n<\/ul>\n<p>To taste: fondue with 100g cream and 50g grated Parmesan cheese<\/p>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Mix breadcrumbs and Parmesan cheese and set aside.<\/li>\n<li>Brown the loin on all sides with a little oil in a frying pan. As soon as it is ready, season with salt and pepper and bake in the oven at 190\u00b0 for about 15 minutes, so that the middle part of the meat remains rare.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1312_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-185\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-185\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1312_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_Maiale in crosta\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<ol start=\"3\">\n<li>Then let it cool and dip it first in the egg white and then in the Parmesan breadcrumbs. Repeat the operation twice, so that the crust becomes even crispier. Then lay the loin on a sheet of baking paper and bake at 200\u00b0C for 20-25 minutes until golden brown.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1334_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-186\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-186\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1334_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_Maiale in crosta di Parmigiano\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<ol start=\"4\">\n<li>And now the potato pies! Boil the potatoes, mash them and season with a pinch of salt, pepper, nutmeg and butter. Put the resulting mash in buttered mini cocottes and put a piece of Taleggio cheese in the centre. Bake in the oven at 200\u00b0 for 10 minutes.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1350_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-187\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-187\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1350_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_Tortini di patate ripieni\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<ol start=\"5\">\n<li>If you want to prepare a sauce for serving, put the cream on the stove with the grated Parmesan cheese and let it reduce slightly.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1410_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-188\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-188\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1410_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_Maiale_in_crosta\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<p>Serve the sliced pork and accompany it with the potato pie and fondue.<\/p>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1439_Uno_Vhef_per_Gaia_2016.jpg\" rel=\"attachment wp-att-189\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-189\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/01\/IMG_1439_Uno_Vhef_per_Gaia_2016.jpg\" alt=\"Uno_Chef_per_Gaia_Maiale-in_crosta_di_Parmigiano\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Pork in Parmesan crust with stuffed potato pie<\/strong><\/span><\/h3>\n<p>Replace the gluten-free breadcrumbs with standard breadcrumbs; no other adaptation is needed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we want to offer you a recipe for a complete, extremely tasty and impressive main course: Pork in a Parmesan crust accompanied by a soft-hearted potato pie. A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: classic potatoes are [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1310],"tags":[1677,1983,2213,2225,2241,2240,2133,1681,2239,1911,1327,1580,1581],"class_list":["post-9815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti-en","tag-arrosti-di-carne-en","tag-carb-counting","tag-gluten-free-main-courses","tag-gluten-free-with-carb-count","tag-main-courses","tag-pork-roast","tag-recipes-with-carb-count","tag-ricette-per-secondi-en","tag-roasted-meat","tag-senza-frutta-a-guscio-en","tag-senza-glutine-en","tag-senza-lattosio-en","tag-senza-uova-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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