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Mondare le carote e tagliarle a strisce sottili con un pelapatate (o a julienne). Lavare bene le mele Granny Smith, togliere i torsoli e tagliarle a julienne sottile. Unire carote e mele in una ciotola e condire con sale, pepe e olio extravergine di oliva.
Foderare una teglia con carta forno e stendervi le fette di coppa di maiale senza accavallarle, cospargerne la superficie con il rosmarino triato, un filo di olio extravergine di oliva e una spolverata di sale grosso. Cuocere in forno preriscaldato a 230°C in modalità ventilata per 8-10 minuti.
Nel frattempo, preparare la vinaigrette unendo gli ingredienti in una bacinella ed emulsionando il tutto sino ad ottenere una salsina omogenea e cremosa.
Quando la carne è pronta, servirla con l’insalata di mele e carote e finire nappando il tutto, anche la carne, con qualche cucchiaio di vinaigrette al pepe rosa, infine decorare con erbette fresche.
antipasti
Tagliata di coppa di maiale al forno con insalata di carote e mele al pepe rosa
Ricetta per
4 Persone
25 minTempo di preparazione
35 minTempo totale
SempliceDifficoltà
Ingredienti
400 grCoppa fresca di maiale tagliata a fettine
2 Carote
2 Mele granny smith
1 Rametto di rosmarino tritato
q.b.Sale grosso
q.b.Olio extravergine di oliva
1 1⁄5 dlOlio extravergine di oliva
3 cucchiaiSucco di arancia
3 cucchiainiSucco di lime
1 cucchiainiMiele
1 cucchiainiSenape
q.b.Sale
q.b.Pepe rosa pestato
q.b.Erbette fresche
Di: Christian Frapolli
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