| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Campanile |
6 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Slightly salted shoulder of pork. |
| 150 |
g |
Rasher of smoked bacon. |
| 4 |
|
Carrots |
| 4 |
|
Turnips |
| 4 |
|
Potatoes |
| 4 |
|
Leeks |
| 1 |
|
Cabbage |
| 1 |
|
Bouquet garni. |
| 1 |
|
Onion |
| 2 |
|
Garlic cloves. |
| 1 |
|
Jar gherkins. |
|
|
Pepper mill. |
INSTRUCTIONS
1 The day before: soak the shoulder of pork in water.
2 The next day: peel and wash the carrots and turnips. Cut the
carrots in half, leave the turnips whole. Split the leeks lengthways
to remove the earth inside, wash them. Remove the outer leaves of the
cabbage, wash and cut it in half. Peel the onion and garlic.
3 Fill a large pan with water and bring to the boil, put in the
shoulder of pork with the bacon to cook. When the water boils again,
add the carrots, turnips, leeks, cabbage, onion and garlic. Add the
bouquet garni and a twist of the pepper mill. Cover the pan, lower
the heat and simmer for 2 hours.
4 Peel and wash the potatoes and cut into four. Add them to the pot.
Simmer for another 30 minutes.
5 Remove the pieces of meat and arrange on a serving dish, surrounded
by the vegetables. Serve hot.
Campanile tip:
Serve with gherkins.
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