Ingredients
800 g of meat dorsal part
40-50 g salo
salt
pepper
frying fat
4 tbsp sauce roasted or 20 g butter
# For the marinade:
500 ml lukewarm water
1/2 cup vinegar
1 cup strong red wine
1 onion
1 carrot
1 parsley root with leaves
1/4 head with a few chervil leaves
2 cloves garlic
1 tsp salt
1 bay leaf
5 peppercorns
2 Allspice
1 pine tip
Method
Onions and aromatic roots with leaves are ground, pour water, vinegar and wine and cook 2-3 minutes together with all other spices provided for marinade. Put in enameled pot meat, pour the hot marinade and keep in a cool place 24 hours every 6 hours around. marinated meat is cut into chops, which are cleaned skins, crushed with a wooden mallet, shpikovat with julienne salo, scatter with salt and pepper and fry in highly preheated fat (lard). When serving pour sauce of roasted or with melted butter. Serve with mashed potatoes or chestnut puree, tomato sauce of your choice and salad.
Containers:
Difficulty
Difficult
Tested
0 users
Source
"La Minutes" Sofia Smolnitska, 1988