Pork roast with Grappa
Second courses
Young
4 people
Stefania Benedetti, blogger Nuvole di Farina.
About 1 hour + 1 hour for cooking
Ingredients:
800 g pork roast
100 g Savoy cabbage
50 g Grappa
1 onion
1 glass of milk
1 teaspoon mustard
Salt, pepper
Extra virgin olive oil
100 g Savoy cabbage
50 g Grappa
1 onion
1 glass of milk
1 teaspoon mustard
Salt, pepper
Extra virgin olive oil
Preparation:
Rub the pork roast with salt, pepper and fry it a skillet with extra virgin olive oil. Meanwhile, slice onion and cabbage thinly.
Place the meat in saucepan, with the vegetables and add the Grappa.
When this has evaporated, add a glass of milk where the mustard had been previously melted.
The meat should be roasted for about an hour at low temperature as to obtain a soft and well cooked roast.
Once the meat is ready, it can be served with the plain gravy.
The gravy can be also whisked to be thickened.
Place the meat in saucepan, with the vegetables and add the Grappa.
When this has evaporated, add a glass of milk where the mustard had been previously melted.
The meat should be roasted for about an hour at low temperature as to obtain a soft and well cooked roast.
Once the meat is ready, it can be served with the plain gravy.
The gravy can be also whisked to be thickened.
