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Alessi cuisine
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Drunk pork “rosticciana”, with
leaves and sprouts of turnip
(Rosticciana di maiale “briaca”, con foglie e teste di…rapa)
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- 1 kilogram of “rosticciana” of pork cut in adequate pieces
- 5/6 chopped garlic cloves
- 8/9 leaves of sage
- 1 kg of turnip’s leaves
- a blended mixture composed by:
½ kilograms of peeled tomatoes
a big pinch of fennel seeds
a pinch of spices
2 glasses of white wine
3-4 spoons of olive oil
salt and pepper
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Take a saucepan and brown over a brisky heat for 3-4 minutes,
in the oil, the garlic cloves and the leaves of sage, moving them with a
ladle in order to avoid their burning.
Take them out with a skimmer and drop them. In this kind of flavoured oil
put the pieces of “rosticciana” and brown them, always over a
brisky heat, for 10 minutes.
At the right time bathe with the wine, let evaporate by turning very often,
always over a brisky heat, then add the blended mixture of tomato and lower
the heat, cook very slowly covering with a lid for about 30 minutes, turning
very often. Add the turnip’s leaves, turn and mix very well with the
sauce, then let it cook for 10 minutes more, always with the pan covered
with a lid and serve very hot. |
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