Neck and lad grange father
I found this recipe in the book Fr.. Grande
"Recipes for a healthy life" and I share it,
because the meat made according to this recipe is excellent!
The bottom of a large heat -resistant vessel
We lay out with slices of bacon,
We pour two tablespoons of olive oil,
We put the cabbage leaves on it,
which should be burned before.
We put the neck on it,
which we cover with sliced
vegetables, that is, carrot, potatoes
and onions.
You can also put apple quarters.
We sprinkle with salt, pepper, cinnamon
and a small portion of juniper fruit.
We bake under cover until tender
- you can water the meat during baking
a glass of white wine.
The pork neck tastes great
both hot,
as well as cold, sliced.
