leg of pork cooked in cider with chestnuts Here again another flavor
which tends to dessert, I have a certain passion for the sweet and sour.
Sure, the meat of the pig we should just hand in hand with apples.
I've already prepared filets of pork or pork loin with apples, plums etc. but not to cook it in the cider, and then I tried, the result was excellent, try it!
you need a leg of pork, two bottles of cider, clean chestnuts, celery, carrot, onion, rosemary, oil extra.Cospargete with extra virgin olive oil and place the lamb in a roasting pan and brown slowly on all sides. Coarsely chopped celery, carrot and onion, finely chopped rosemary and cospargeteci the pig, but only the part of the leg without skin. Add the vegetables and let cook for another 5 minutes, then put in the oven at 170 degrees for at least 2 hours continuously wet with cider, half cooked add the castagne.Quando porzionatelo is ready take the leg and set it aside, take the pan on fire and then adding the vegetable stock fund, at this point with a fork, mash chestnuts and form a creamy sauce not too thick. Take the leg and put it into the pan so as to flavor the meat with the sauce.
