| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Lard |
| 2 |
lb |
Pork shoulder; cut into 1" cubes, |
|
|
And seasoned with |
|
|
Salt; to taste, and |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Carrots; cut into 1/4" dice |
| 1 |
|
Spanish onion; cut into 1/4" dice |
| 4 |
|
Red hungarian peppers; cut into 1/4" cubes |
| 2 |
tb |
Paprika |
| 7 |
oz |
Speck; cut into 1/4" cubes |
| 1/4 |
tb |
Ground cloves |
| 1/4 |
ts |
Cinnamon |
| 2 |
c |
Red wine |
| 1 |
|
Recipe strudel pastry basic recipe; see * note |
| 2 |
|
Egg yolks; beaten |
| 1 |
|
Recipe green apple sauce; see * note |
INSTRUCTIONS
* Note: See the "Strudel Pastry Basic Recipe" and "Green Apple Sauce"
recipes which are included in this collection.
In a heavy-bottomed casserole, heat lard until smoking. Add pork
pieces, 5 or 6 at a time, and cook until golden-brown. Remove and add
carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook
until softened, about 8 to 10 minutes. Add wine and bring to a boil.
Add meat and return to a boil. Lower heat and simmer 1 1/2 hours
until very tender. Season with salt and pepper and allow to chill 4
hours in the refrigerator.
Preheat oven to 375 degrees.
Roll out strudel dough into a 10- by 14-inch rectangle. Place cold
pork stew in center and roll up like a strudel. Save cut scrap pieces
of dough to garnish strudel with a design or the name of a loved one.
Brush with beaten egg yolks, place on a cookie sheet and bake 50 to
60 minutes, until golden-brown and piping hot inside. Allow to rest
10 minutes and serve with Green Apple Sauce.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D04)
Per serving: 674 Calories (kcal); 47g Total Fat; (70% calories from
fat); 32g Protein; 12g Carbohydrate; 239mg Cholesterol; 207mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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