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Massaggiare la carne con un goccio abbondante di olio extravergine.
Nel cestello inferiore della vaporiera, portare a bollore dell’acqua. Aggiungere il porro lavato e tagliato a metà, l’alloro, le foglie di salvia e le bacche di ginepro.
Foderare il cestello forato della vaporiera con i rametti più teneri di rosmarino, quindi adagiarvi la carne, chiudere con il coperchio, abbassare la fiamma al minimo e lasciare cuocere per 25 minuti.
In un mixer unire e frullare il pancarré spezzettato, qualche ago di rosmarino e un pizzico di fleur de sel. Trasferire la granella ottenuta in una bacinella, aggiungere abbondante olio extravergine d’oliva e accuratamente unire al tutto qualche cucchiaio di farina bianca e lavorare la granella cerando di sgranarla con le dita, quindi trasferire in padella e cuocere a fuoco medio sino a doratura (oppure passare in forno a 160º per 35/40 minuti)
Prelevare la carne dal cestello, attendere qualche minuto e tagliarla a fette.
Condire con un filo di olio extravergine precedentemente frullato con qualche ago di rosmarino, una macinata di pepe, una spolverata di granella croccante a base di pane e per finire un pizzico di fleur del sel.
Accompagnare con verdure miste cotte a vapore.
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