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.