![visore_ricetta](https://www.castellare.it/wp-content/uploads/2016/11/visore_ricetta.jpg)
Piglet shoulder with carob
Suggested wine pairing:
L’ETERNO produced by Feudi del Pisciotto
![L'Eterno](https://www.castellare.it/wp-content/uploads/2017/02/Eterno_novintage_180x652px.png)
An expression of clear Burgundian character, consistent, but at the same time exceptionally fine and elegant.
Chef FRANCESCO PATTI Ristorante Coria in Caltagirone (CT)
Ingredients for 4 people:
Ingredients for the burger: |
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Preparation of the cream of lentils: Soak the lentils in cold water overnight. Sauté the celery, carrots, onions and fennel; add the lentils and water and boil for approximately 30/40 minutes; blend the cooked lentils until you obtain a cream and strain. Blanch the carrots and fennel and then sauté in a pan with garlic and rosemary. Preparation of the piglet:Char the piglet and then vacuum cook at low temperature for 20 hours at 64 °C. Cook the piglet in a pan with the meat sauce and the carob syrup. Serve the warm piglet on the cream of lentils. |