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ROAST MEAT COOKED IN COARSE SALT
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| Pout enough coarse salt into the E.CO PASTA SYSTEM® pan to form an even 2 cm layer. Lay the meat on top of the salt and add garlic and some sprigs of rosemary, laurel, or any other herbs you desire, for flavouring. Add more salt until the meat is completely covered. Cover the pan, place in a preheated oven and cook for 30 minutes at 180° C. Once cooked, delicately break the salt shell that has formed around the meat, remove any remaining pieces of salt and serve. This recipe is also particularly suitable for poultry, pork and oily fish such as tuna, mackerel or cod (cooked whole and not in fillets) as the salt melts and absorbs any excess fat leaving tasty meat that is easy to digest. |