astrolab
VIP Member (Resident chef)
A roast is prepared quickly and gives us great satisfaction at the table. You can also cook in the pot, but I always prefer the oven, because it distributes the heat better and I can do other things while the meat is cooked.
The roast, in general, should not to be overcooked,mean no too much cook...and it is important to cook the meat quickly for making the crust outside and then cook more 'slowly inside. This ensures that the meat does not lose the flavor and also the nutrients that they remain well protected in the center. So to get a good roast before baking, and passed quickly over high heat the meat in a pan or a pot, on all sides.
In this recipe the pork is an ideal companion in the flavoring of fennel.
Serve 4/6
Ingredients:
800 gr. pork shoulder
600 gr. fennel
sage, thyme, juniper, laurel
salt and pepper to taste
1 clove garlic
extra virgin olive oil
1 small pot of broth
1 glass of white wine or brandy
Method
In a bowl, seasoned the meat with salt and pepper.
Wash and slice the fennel slices in a pair of cm thick
In a sauté pan with a little oil to very high, flame the meat on all sides. Add the wine and let evaporate.
Transfer the meat prepared in the pan with a drizzle of olive oil evenly distributed on the bottom and turn the oven to 180 °
Spread the fennel in the pan, the spices, clove of garlic cut in half
Bake 30/60 minutes soaking and cook from time to time with the broth
Remove from the oven and close the meat in aluminium foil for about ten minutes before cutting
Pick up the cooking sauce.. eliminating the garlic and spices consumed and serve on it..
The roast, in general, should not to be overcooked,mean no too much cook...and it is important to cook the meat quickly for making the crust outside and then cook more 'slowly inside. This ensures that the meat does not lose the flavor and also the nutrients that they remain well protected in the center. So to get a good roast before baking, and passed quickly over high heat the meat in a pan or a pot, on all sides.
In this recipe the pork is an ideal companion in the flavoring of fennel.
Serve 4/6
Ingredients:
800 gr. pork shoulder
600 gr. fennel
sage, thyme, juniper, laurel
salt and pepper to taste
1 clove garlic
extra virgin olive oil
1 small pot of broth
1 glass of white wine or brandy
Method
In a bowl, seasoned the meat with salt and pepper.
Wash and slice the fennel slices in a pair of cm thick
In a sauté pan with a little oil to very high, flame the meat on all sides. Add the wine and let evaporate.
Transfer the meat prepared in the pan with a drizzle of olive oil evenly distributed on the bottom and turn the oven to 180 °
Spread the fennel in the pan, the spices, clove of garlic cut in half
Bake 30/60 minutes soaking and cook from time to time with the broth
Remove from the oven and close the meat in aluminium foil for about ten minutes before cutting
Pick up the cooking sauce.. eliminating the garlic and spices consumed and serve on it..
