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Italian Cuisine

Roast meat in salt shell (An aromatic plate of roasted meat)

Category Second course (Secondo piatto)
Type Meat
Difficult Easy
Time (minutes) 40
Ingredients 800 g fillet meat
2 kg rough sea salt
3 rosemary branches
sage leaves
parsley leaves
2 egg whites
Description Clean the aromatic grasses, wash and dry them. Put them in a mixer, add salt and mix everything until grasses are perfectly minced and salt has become green coloured.
Put the salt in a terrine, add egg whites and mix. Cover the pan bottom with an oven paper and put on a salt layer. Put the meat in the centre of the pan, cover it completely woth the remained salt and cook in the oven (already at 220°C temperature) for 25 minutes. At the end the meat will be browned outside and pinkish inside.
Put the pan outside the oven, break the salt shell using the tip of a big knife, put the meat over a chopping block, leave off the remained salt , slice and serve.
Additional Note A particular and aromatic way to cook, easy and fast, a good piece of meat.

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Accesses since 01 August 2005
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