Rack Of Pork With Thistles

Preparation:

Preparation: Stake the meat with cloves, rub it with coarse salt mixed with rosemary and sage, tie it with white kitchen string. Chop half an onion, put it in a saucepan with half the butter, half the oil and the peppercorns. Arrange the meat on top and brown it on both sides. Wet it with the red wine and let it evaporate halfway. Add salt and continue cooking by simmering slowly. In a saucepan, fry the pancetta, garlic and the rest of the chopped onion in the butter and oil left over. Add the peeled tomatoes, a ladle of hot water and cook until the liquid has almost completely evaporated. Cut the cardoons into small pieces discarding the least tender part, wash them and boil them slightly al dente. Add them to the sauce and cook. Remove the string and cut the loin into slices, coat them with the sauce and serve with the cardoons. Accompanying wines: Grignolino D'Asti DOC, Isonzo Merlot DOC, Montefalco Rosso DOC.