Herb crusted standing rib pork roast

Herb crusted standing rib pork roast - Ponti

INGREDIENTS

1 standing rib pork roast with 8 ribs
4 potatoes
1 green apple
100 gr bread-sticks
1 egg
1 tablespoon Balsamic Vinegar of Modena Ponti HD
1 tablespoon Ponti Apple Glaze
2 sprigs of rosemary
3 tablespoons extra virgin olive oil
salt and black pepper, to taste
Herb crusted standing rib pork roast - Ponti

RECOMMENDED
PRODUCT

Herb crusted standing rib pork roast - Ponti

PREPARATION

Preheat the oven to 170° C.
Heat 1 tablespoon extra virgin olive oil in a large pan, add the rib roast, season with salt and black pepper and cook until golden brown on each side.
To prepare the crust, place the bread-sticks in a food processor and process into fine crumbs.
Mix crumbs in a bowl with a pinch of salt, 1 tablespoon extra virgin olive oil, 1 tablespoon Balsamic Vinegar of Modena Ponti HD, the egg yolk and 1 sprig of rosemary.
Brush the egg white lightly beaten over the fat side of the pork, let it dry for a few seconds, then press the crust over it.
Peel the potatoes, cut them into strips about 8 cm long and 1.5 cm thick, and blanch them in boiling salted water for a few minutes.
Transfer the potatoes and the rack to a lightly oiled roasting tin and bake for about 12/15 minutes.
In the meantime, cut the green apple into 4 quarters, keep the peel and remove the seeds.
In a food processor, blend 3 of the apple quarters with 1 tablespoon extra virgin olive oil and 1 tablespoon Ponti Apple Glaze.
Cut the remaining quarter into thin slices and set aside.
Remove the pork roast from the oven and let it cool for a few minutes.
Cut the rib rack into 4 chops by slicing between every second bone.
Serve on individual serving dishes with potatoes, apple purée and some apple slices.
Garnish with rosemary and a drizzle of Balsamic Vinegar of Modena Ponti HD.

Rich in history too

The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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