Stuffed Pig
Required:
1 suckling pig;
3 onions, finely chopped;
150 g pine nuts;
different spices to taste;
1 / 2 kg of chestnuts;
3 tomatoes, chopped;
200 g cheese Graviere (or other hard cheese), cut in slices;
1 cup white wine;
juice of 4 lemons;
salt, pepper, butter.
Preparation:
Incise peel chestnuts with wide side, boiled and purified. Wash, cleanse thoroughly pig (inside and out) and leaves dry off.
Liver pig Wash and finely chop.
Fry in oil, onion, add the liver and as soon as they fry, pouring wine.
Add the tomatoes, chestnuts, pine nuts, salt, pepper, spices, a little water and as soon as the sauce begins to boil, remove pan from heat. Add cheese and mix.
Solimena and pepper pork, watering lemon juice, stuffed with a mixture of the stomach and received stitches.
We put in a greased large turkey pans or deep baking pan and bake at moderate temperature (180-200C), turning pork occasionally, so that browns evenly
Required:
1 suckling pig;
3 onions, finely chopped;
150 g pine nuts;
different spices to taste;
1 / 2 kg of chestnuts;
3 tomatoes, chopped;
200 g cheese Graviere (or other hard cheese), cut in slices;
1 cup white wine;
juice of 4 lemons;
salt, pepper, butter.
Preparation:
Incise peel chestnuts with wide side, boiled and purified. Wash, cleanse thoroughly pig (inside and out) and leaves dry off.
Liver pig Wash and finely chop.
Fry in oil, onion, add the liver and as soon as they fry, pouring wine.
Add the tomatoes, chestnuts, pine nuts, salt, pepper, spices, a little water and as soon as the sauce begins to boil, remove pan from heat. Add cheese and mix.
Solimena and pepper pork, watering lemon juice, stuffed with a mixture of the stomach and received stitches.
We put in a greased large turkey pans or deep baking pan and bake at moderate temperature (180-200C), turning pork occasionally, so that browns evenly
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