Pork roast with Grappa
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.
Recommended Grappa:
Sarpa di Poli
Link to recipe:
http://nuvoledifarina.blogspot.it/2015/01/cucina-friulana-arrosto-di-maiale-alla.html
- 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 - Author:
- Stefania Benedetti, blogger Nuvole di Farina.
- Typology:
- Second course
- Preparation time:
- About 1 hour + 1 hour for cooking
- Notes:
