Rack of pork with crust of pistachios and salad

Ingredients

• 1200g pork purified with pork bones
• 180g pistachios
• 40g hardtack
• ½ cup of extra virgin olive oil CALLISTA
• Grated carrot and 2 bunches rocket
• Thyme
• Vinaigrette of extra virgin olive oil CALLISTA and balsamic vinegar
• Salt and freshly ground pepper

Execution

1. Saute pork in olive oil until becomes browned. Remove from the heat.
2. In a mixer, beat the pistachios, breadcrumbs and thyme adding a little bit of olive oil until it becomes medium slurry. Our aim is the slurry standing on pork sides. Try, if it doesn’t stand means that is very “tight”, so add a little olive oil or very sparse, so add some hardtack.
3. Cover pork carefully from the side with the meat and bake in preheated oven at 160oC for 70 ‘. Watch the first 50 ‘to have carefully covered with aluminum foil.
4. Serve with rocket and carrot salad with olive oil and balsamic vinaigrette.