Funny Anniversary Invite Sayings

Friars Roast leg of pork in mock "pork"

I start writing the blog after a long pause, a bit 'due to the holiday season a little' business demands and do it in a day when heavy snowfall ; has overwhelmed all .. I like silence, broken only by the hiss wind, the scent of snow in his hands, the sparkling white that wraps all around me in my memories .... Today is a day of cooking polenta corn, I can not be in the middle of a storm snow without transforming a nice pillow on spianatoia.L 'only thing I can not have is a nice pairing with fresh sheep's ricotta, perhaps putting to freeze out the window until it was slightly crystallized ... I can not leave it home, in front of my gate has collected at least five feet of snow! To prepare the second leg of a pig faux pork. ... well ... cooking in "pork" I will use only the typical Tuscan seasoning, because I have a whole suckling pig to cook .... so: fennel seeds, garlic, sage, rosemary, salt and pepper.

Come dine with me?

Ingredients

leg of pork salt pepper

fennel seeds

sage

rosemary garlic potatoes

Prepare a sauce with garlic, seeds fennel, sage, rosemary and season with salt and pepe.Strofinare the leg with a clove of garlic to adhere better the seasoning, then flavor it well, both in the cuts of meat over the surface. (if this is done the day before the flavor of the finished dish will be much better)

Tie the leg with string, so that during cooking to absorb all the fragrances emitted by the herbs and spices

Let stand at least overnight. Then bake at 180 degrees and cook it at all because oil is the fat lato.Non si sprigiona spontaneamente dal coscio ma se si vuole incoraggiare questo processo,soprattutto quando si fa all'ultimo minuto e la carne non ha avuto il tempo di reagire alla salatura e al condimento,si pò aggiungerne un filo.Non aggiungo nemmeno il  vino perchè perderei la croccantezza della cotenna del maialino ...secondo i miei figli ...è la parte più buona...

 Quando è ben rosolato toglierlo dal forno e metterlo  in disparte. Aggiungere  le patate tagliate e condite con lo stesso pesto, a tocchetti nella teglia di cottura del maialino e farle cuocere

Quando  si sono un po'  rosolate,tagliare il cosciotto a pezzi

 quindi  aggiungerli alle patate

Lasciare dorare ulteriormente la cotenna ,finchè sarà piacevolmente croccante

e servire subito per non perdere questa caratteristica così gradita al palto!

This procedure can be done with the oven, a wood-burning oven that

(function crispy).