This is a recipe typical of those included a Lecco and the original ancient marinating meat prior to cooking and wine in the same 24 hours in most of the lid was tightly sealed even from a strip of bread dough, here because the clay was used for both flavors that held through the hours of wet pulp for lìadesione without burning the same.
pork stew
4p per
- about 1 kg of chopped pork shoulder (not too thin)
- Carrot Butter Flour
- ½ s full-bodied red wine (I used a Barbaresco but if cooked cabernet zone
- Montevecchia .....)
- a glass of grappa
- Pepe, ginepro2 / 3 grains, ground nutmeg, 2 bay leaves and cinnamon powder
- Sale
make cuts in the flesh and add the carrots cut into strips, flour and brown in a block cassseruola where it was melted butter and baked.
When all meat is well sealed pour over the brandy and flame it to evaporate.
Meanwhile in a saucepan (I will use a clay dedicated to the flesh) melt a small knob of butter and move into the meat, red wine, all spices and salt, cover and cook on fire moderate, stirring occasionally to the bitter end the piece
Serving slices or chunks basting with the sauce that goes first filtered on a bed of soft polenta
This recipe is in the contest
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