autumn strudel, salty and light
second courses from Italy
15 hours 30 minutes
translated by Italian with
A long preparation for a roast with little fat and light, without sacrificing taste!
Put the water and the salt in a basin, then bathe the meat (I used the pulp). I would recommend doing it the night before.
Rinse the meat and dry it, then choose the spices you like and massage the meat to make spices penetrate into the meat. Put in a vacuum bag and seal it.
Cook in a steam oven at 65 ° for about 7 and a half hours, then open the bag and cut into slices. Eventually, shake the slices in a hot non-stick frying pan.