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Ingredients:
Thread of pig 600g-700g
LARDED OF COLONNATA
rosmarino
yogurt lean
garlic
spices thymus - maggiorana -
olive oil
We prepare to cut fine of rosmarino
we take of the lardo of colonnata
WE PUT listerelle and the trito one of rosmarino inside of the lardellatore
we introduce the instrument in the heart of our thread for all its length
with this technique - position of the fingers - we parade the lardellatore leaving inside of the thread the farcia
we prepare the marinatura that will be made from yogurt of the garlic and oil and spices
to put it to marinare for 4 hours
we place it on the grill to indirect baking
Temperature to the heart for the baking that you see in photo 65-70 of the verdure grilled some I have gained a tortino making of one dadolata and I have added of the pinoli and two leaves for the basil honor
good appetite
ronnie