Today I propose a cold dish to be enjoyed all year round, the loin of pork alla lodigiana. Based on seasoned loin, a type of cured meat with a lean cut, light pink in color and delicate taste, seasoned with celery, mixed mushrooms in oil and one of the typical lodigiani cheeses, the raspadüra. It is not a typical dish of the Lodigiano, but the “important” ingredient in this recipe is precisely this last cheese indicated, called raspa or raspadüra. A form of Grana Padano, very young, little matured, which is “rasped” or scraped with a special blade, traditionally by hand, from which thin sheets of cheese are obtained. To be served as an appetizer, but it is also excellent as a second course in the hot season.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Local
- Seasonality: All seasons
Ingredients
- 7 oz pork loin (sliced)
- 7 oz raspadura
- 7 oz mushrooms in oil
- to taste celery
- to taste extra virgin olive oil
- to taste lemon juice
- to taste black pepper
Tools
- Cutting board
- Peeler
- Knife
- Bowl
- Citrus juicer
- Fork
- Strainer
- Paper towels
- 4 Plates
Preparation
To prepare the loin of pork alla lodigiana…
Take the celery, remove the leaves and the end of the stalks, remove the filaments by running the peeler over the ribs or pulling them out with the knife, then wash them and slice them not too thick.
Drain the mushrooms in oil well in a bowl with the strainer and pat them dry from excess oil with paper towels.
Arrange the slices of loin on a serving plate or more plates, add the sliced celery and the mushrooms in oil on top of the loin.
Season it with a drizzle of extra virgin olive oil, lemon juice, pepper, and finally the flakes of raspadüra. Serve it cold or at room temperature.
Variations
If you can’t find raspadüra, you can substitute it with Grana Padano DOP sliced into thin flakes, preferably with a mandoline.
