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RECIPE 7 | Piadina wrap with cold roasted pork and MayoVelia sauce with pineapple

Last day of work before finally leaving for your Summer holidays? Or are they already over? In both cases, this light recipe with an exotic touch is perfect for these super hot August days, enjoy our 7th recipe: piadina wrap with cold roasted pork and MayoVelia sauce with pineapple.

The MayoVelia sauce has in fact a fresh and unique taste. Let’s remind together the properties of this delicious fruit, precious source of vitamins and minerals. It does not contain fats nor cholesterol and 100gr contains 1gr of fibers and 10gr of carbs.

Ingredients for 4 people:

  • 4 piadina wraps
  • 200gr of green salad
For the roasted pork
  • 600/700gr of pork loin
  • 150gr of white wine (you can use our Dedalo)
  • Extra-virgin olive oil
  • Rosmarin, thyme, salvia and garlic
  • Salt e pepper
For the MayoVelia sauce:
  • 200gr of pineapple
  • 2 hard-boiled eggs (only the yolk)
  • 50gr of extra virgin olive oil
  • 1 coffee spoon of mustard
  • Juice of 1/2 lemon
  • Salt

STEP 1: let’s start to prepare the roasted pork as it will be the longer part. Take all the aromatic herbs including the garlic clove and cut them finely all together. Mix a spoon of the herbs with a pinch of salt and pepper.

STEP 2: take the pork loin, and start to massage the meat spreading on it the mixture of herbs you have just prepared. Be careful to cover all the sides to ensure a super tasty roasted meat. Put the loin on a casserole dish, add a drizzle of extra virgin olive oil and put it in the oven at 190° for about 45 minutes. When it’s half time wet the meat with the white wine and continue the cooking until time is up.

STEP 3: when the meat is fully cooked, turn off the oven and let is rest for about 10 minutes. Later take it out, being careful not to burn yourself, and let it cool off. As you will have to cut the pork only when it’s really cold, the best would be to prepare the meat in advance, like the day before, so it has the time to completely cool off.

STEP 4: now let’s focus on the main character of this recipe, the MayoVelia sauce. Take the pineapple and clean it from the skin, you will only need about 200gr. Cut the pineapple into small pieces and blend it with 50gr of oil, the juice of half a lemon, a coffee spoon of mustard and a pinch of salt. Add the hard-boiled egg (only the yolk) and blend until you get a pretty dense sauce. Taste it and adjust with salt or pepper as you prefer and put it in the fridge to cool down.

STEP 5: is now time to fill our wraps! Take the pork loin from the fridge and if you have a meat slicer, great, otherwise you can use a knife. Cut some slices of pork depending on how many wraps you need to fill. Take your piadina wrap and heat it up for 2 minuets on each side on a scorching pan. These minutes are what we need to take our bottle of Dedalo, uncork it and enjoy a fresh glass on Arneis. When they are hot and crunchy lay it on a plate and add the pork slices, some green salad and a spoon (or more :)) of MayoVelia.

Unless you’ll have many friends over, part of the pork will exceed but you can use it in many other ways. Let your creativity run wild!  An idea could be to eat it with with different sauces or to fill your sandwich…

See you next Thursday with our LAST recipe of this wonderful column “Cinque Quinti in cucina con…”.

A super fresh surprise is waiting for you!

If you missed our first e-book containing 8 recipes to be combined with our Red Wine you can download it HERE!

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