Did you wish your grandparents a happy birthday this morning! Grandparents’ Day is a special time when we pay tribute to those who pass down wisdom, love and treasured traditions to us. And the best way we can do this is of course through food, a unique bond and language that unites generations.
Grandma’s recipes immediately project us around the table, where each dish encapsulates flavors, memories and roots. And thanks to Eat Pink’s quality products, we can pay homage to these dishes or reinterpret them, keeping the flavors of yesteryear intact, but with a modern twist.
Sliced Rosemary Loin with roasted potatoes and honey mustard sauce
One of the great classics of Italian family cooking is roast with potatoes. For Grandparents’ Day, Eat Pink’s Tagliata di Lonza al Rosmarino can become the star of this traditional dish, replacing the classic roast with a lighter cut that is quicker to prepare. The loin, flavored with fresh rosemary, releases an enveloping aroma reminiscent of our grandmothers’ kitchens. Combine it with the crispness of the potatoes and the deliciousness of the mustard and honey sauce, and success is assured.
Ingredients:
- 1 Eat Pink Rosemary Pork Loin Cut.
- 1 medium potato
- Fresh rosemary sprigs
- 1 tablespoon Dijon mustard
- 1 tablespoon of honey
- 1 tablespoon apple cider vinegar
- Extra virgin olive oil
- Salt and pepper
Procedure:
- Peel and cut the potatoes into wedges, season them with oil, salt, pepper and fresh rosemary.
- Bake the potatoes in the oven at 200°C for 30-35 minutes, until golden brown and crispy.
- In the meantime, cook the rosemary loin slices on a griddle for 3-4 minutes per side.
- In a bowl, mix mustard, honey, and apple cider vinegar with a drizzle of oil until smooth.
- Serve the tagliata with the sauce and crispy baked potatoes.
Bacon fillet of Lonza with Parmesan mashed potatoes
For a 100% comforting and traditional side dish, pair Bacon Pork Loin Fillet with a classic mashed potato enriched with Parmesan cheese. Fluffy and creamy, mashed potatoes are a dish that many grandmothers carefully prepare, mashing the potatoes by hand and adding butter and milk until the perfect consistency is reached. Loin of pork loin, with its intense and aromatic flavor, perfectly complements the softness of the mashed potato. Try it and you’ll see!
Ingredients:
- 1 Bacon Loin Fillet Eat Pink
- 250 g of potatoes
- 25 g of grated Parmesan cheese
- Milk
- Butter
- Salt and pepper
Procedure:
- Peel the potatoes and cook them in salted water until tender.
- Mashed potato the potatoes and mix with butter, milk and Parmesan cheese until creamy mashed. Season with salt and pepper.
- Cook the bacon loin fillets in a nonstick skillet, browning them on both sides to get a crispy crust.
- Serve the fillets with Parmesan mashed potatoes for a dish that combines softness and crispness.
Sliced Rosemary Loin with fennel and orange salad
When we think of lunches at grandparents’, we often think of simple dishes prepared with love and wholesome ingredients. Eat Pink’s Tagliata di Lonza al Rosmarino, paired with a fresh fennel and orange salad, is a light reinterpretation of those flavors that take us back to family kitchens, where every ingredient was carefully chosen.
Ingredients:
- 1 Eat Pink Rosemary Pork Loin Cut.
- 1 fennel
- 1 oranges
- Extra virgin olive oil
- Lemon juice
- Salt and pepper
Procedure:
- Thinly slice the fennel and peel the oranges to the core.
- Mix the fennel and oranges in a bowl, season with oil, lemon juice, salt and pepper.
- Cook the loin chop on a griddle or in a skillet, browning on both sides until desired doneness is reached.
- Serve the tagliata on a bed of fennel and orange salad for a fresh, citrusy contrast of flavors.
Fillet of Loin with Herbs with Lemon Sauce
The Fillet of Loin with Herbs, enriched with a delicate lemon sauce, evokes the simple sophistication of family meals, amid chatter, stories and lots of flavor. The citrusy freshness of the sauce enhances the aromatic scent of the loin.
Ingredients:
- 1 Pork Loin Fillet with Herbs Eat Pink
- 1 lemon (juice and zest)
- 1 tablespoon butter
- 1 tablespoon of flour
- 100 ml of vegetable broth
- Chopped parsley
- Extra virgin olive oil
- Salt and pepper
Procedure:
- Brown the loin fillets with herbs in a pan with a little oil until golden brown.
- Remove the fillets from the pan and, in the pan, add the butter and flour, stirring to form a roux.
- Add the broth and lemon juice, continuing to stir until the sauce is smooth.
- Return the fillets to the pan, adding the lemon zest and cook for another 5 minutes.
- Sprinkle with chopped parsley and serve with a side of roasted potatoes or salad.
Rediscovering the roots, at the table
Grandparents’ Day is an occasion to gather around the table and share dishes that tell our story. With Eat Pink products, based on pork that is the protagonist of tradition, we can pay homage to our culinary roots with classic recipes enriched by the quality and lightness of modern combinations, techniques or ingredients. Each dish is an embrace of the past and an invitation to … enjoy the future, but always with genuine and authentic flavors.
