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Pork neck with tricolor puree and reduction of balsamic acetto

Pork neck with tricolor puree and reduction of balsamic acetto

The pork is cleaned of fat, it will be pan-fried in a little butter and oil until it sticks on both sides, after which a bed of carrots will be made (the carrot is raw and it will be cut into longitudinal slices). pork over, salt, pepper, add a cube of butter on top, thyme and oregano and bake for about 25 minutes at 180 ° C.

The vegetables are washed, cleaned and cut into smaller cubes. Boil the vegetables in salted water in three different saucepans: celery, carrot, spinach and let it boil.

After boiling the resulting juice drain, the vegetables will be blended separately then we will prepare the purees as follows: in a pan we will put sugar that will melt, add butter and put carrots, add a little powder curry. After blending the celery, put the blended celery in a pan, add a cube of butter, salt and grate the nutmeg and let it simmer.

The spinach is also drained of water, it will be chopped and blended, after which it will be pan-fried in butter, also there for flavor, we will add the very finely chopped garlic clove.

Plating: Take one tablespoon of the resulting purees and arrange it as in the pictures, arrange the meat next to it and make a decoration from acetto balsamico, decorate with a basil leaf.

Good appetite

Video: Best Sous Vide. Pork neck with pork tail croquette (November 2021).