Green impressions…

 

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Today, I see the life in green! I should see it ‘en rose’, as Edith Piaf sang … It will come later with a great recipe with my favorite fruit, Raspberries… But for the moment, and for the first recipe I’d like to share with you, I will cook a “Pork roast, stuffed with basil  & pistachios”. The freshness of  green basil leaves, the crunchiness of pistachios and a creamy touch of Parmesan give an explosion of sensations in mouth…Hmm! I hope you will love it…

We start with:

  • A boneless pork loin roast
  • 3 garlic gloves (optional)
  • 70 gr (1/2 cup) raw pistachios
  • 100 gr (1 cup) grated Parmesan
  • 1 bunch of fresh basil
  • 4 tablespoons olive oil
  • Salt & pepper

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Preparation:

  • Preheat the oven at 375 degrees F.
  • In a blender , mix pistachios, 3 tablespoons of olive oil, basil leaves,  Parmesan, salt (not too much because of the cheese) and pepper until obtaining a green paste, thick and homogeneous.
  • Butterfly the pork loin to an even 1/2-inch thickness. Spread with pistachios paste. Roll tightly and tie with twine at 1-inch intervals. Season exterior liberally with salt and pepper.
  • Place the meat on a parchment paper, on an oven plate. Add the last spoon of olive oil and 4 tablespoons of water.

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  • Let it cook in the oven for 1 hour, until it looks golden.

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The smell must exhale around the kitchen…This roast is as good as hot or cold. Serve with roast finger potatoes in olive oil and  a Zucchini ” tian“. Delicious…

 

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