Quando una mamma italiana cucina / When an Italian mummy cooks

Pork loin and mashed aubergines

The loin of pork has always rewarded me … and  aubergines are no less! Together they go really well and the aubergines will make your pork dish summerish.

Let’s start with the pork. In a pan put evo with an onion, leek and garlic. Cover the pork with flour and throw it in the pan. Sealed on all sides, cover it up to half with the stock. Let cook gently for one hour (according to the size of the piece of meat).


Now let’s talk about the aubergines! Cut them into pieces and leave them to rest with coarse salt. This is to eliminate the excess water. In a pan you place the evo with garlic and a pinch of red pepper. Add the aubergines and oregano. Let them cook until they get this result. Now add a couple of mint leaves and blend.


Serve however you like.




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