A scenic yet simple recipe created for us by chef Matteo Giudici to impress friends on these warm summer evenings. Pair the pork loin ham with tuna sauce with Terre di Chieti Cerasuolo Villa Gemme 2024 Masciarelli for a distinctive but effective combination that is worth trying.
Ingredients for 8 people:
1 kg pork loin; 3 liters water; 150 g salt; 130 g granulated sugar.
For the sauce: 2 whole eggs; 200 ml light olive oil (mild like Garda); 130 g drained tuna in oil; 20 g pickled capers; 1 teaspoon mustard; 50 g anchovy fillets; 1 tablespoon white wine vinegar.
Procedure:
For the loin: marinate the meat in the refrigerator for 24 hours in the brine of water, sugar and salt. After the marinating time has elapsed, remove the meat from the brine and dry it with paper towels. Place in a vacuum bag and cook at 62 degrees for 6 hours in a roner or steam oven. When cooked, let it cool to room temperature and store in the refrigerator.
For the sauce: In a blender glass put the whole eggs, mustard, tablespoon of vinegar, a pinch of salt and the oil (all ingredients should be the same temperature). With the blender blend at full speed starting with the lowest speed initially and then slowly increasing in order to create an emulsion that will be our perfect mayonnaise. Once the mayonnaise is made, insert the other ingredients: anchovies, tuna and capers. Blend everything together until you have a smooth sauce.
Cut the meat into thin slices with the help of a meat slicer or alternatively with a very sharp knife and arrange the sauce in the center with a few capers for decoration.
Wine pairing:
Terre di Chieti Cerasuolo Villa Gemma 2024 Masciarelli
Intense and bright rosé. Fruity and slightly floral aromas, with notes of cherry and wild flowers. Saline, warm, agile palate of delicious drinkability.
Production area: San Martino sulla Marrucina at an altitude of 400 meters above sea level.
Vineyard soil type : Medium calcareous clayey
Grape variety: 100% Montepulciano, yield 9 tonns per hectare. Training system Abruzzi pergola – Simple Guyot. Age of vines about 30 years.
Vinification: destemming followed by soaking on skins for 12 hours at low temperature, fermentation at controlled temperature, stationing on fine lees until bottling.
Alcohol content: 14% vol.
Serving temperature: 12-14°C.
