The inspiration came from a dish my husband ate at Fellini, a restaurant we love in Uruguay. It was the first time he ate something “sweet and sour” and didn’t turn up his nose.
The meat used was a special sirloin or “lollipop of sirloin”, which is a rib with a rib slat. I prepared it only with coarse salt. Very hot oven, layer of coarse salt on top and bottom and another 5 minutes without salt to brown (I used the oven’s grill function at the end).
For more details on this super simple technique for making oven-roasted meat taste like a barbecue, click –> here.
I already gave the recipe for the red fruit sauce -> here.
And at the bottom there is a potato stuffed with gorgonzola. I cooked the unpeeled potato in boiling water until soft. I let it cool a little and cut a slice from both ends so that it stood upright. At the top end I made a hole with the help of a spoon, leaving the potato like a cup. I prepared a filling by mixing ricotta cream and gorgonzola in the same proportion. I filled the cavities and put them in the oven for 10 minutes.
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