Worms and Chicken Sticks at the Cacciatorola
second courses from Italy - Sicilia
Stuffed pork stomach
Stuffed pork stomach
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A roast ... surprise
preparation
step 1
Eggplant: peel it, cut it into desserts, combine the frying oil with 2 tablespoons of extra-virgin olive oil, heat them well to fry it, salve it lightly and make it warm
step 2
Vegetable broth: in the meantime the eggplant is clothed to prepare the broth with 1 nut or fresh vegetables
step 3
The filling: chop the parsley (keep it from 1 teaspoon), grind roughly the almonds to break the semi seasoned cheese into pieces of ham
step 4
combine everything in a bowl, add the egg. season it all with a ground black pepper grated nutmeg join the fried eggplant and stir
step 5
Thighs and Stuffing: with a sharp knife, create a pocket by turning the knife as a whole, paying attention to not buckle
step 6
widen and insert the filling inside pushing it to the bottom of the pocket created with needle thread and thread the opening
step 7
The outer dressing: finish the pocket closing operation by massaging the thigh on all sides, with 1 clove of garlic, season with 3 pints of salt and a ground black pepper
step 8
Rosette: in a frying pan with high edges, put the butter with 1 tablespoon of oil the garlic we used to massage the meat rosemary, sage, basil and parsley
step 9
place it over the thigh and flame high on the sides, be careful to turn it over to brown it, wet it with wine, bake it on both sides for 1 minute
step 10
Cooking: remove the garlic and combine the potato, onion and carrot to pour the broth, put a lid
step 11
cook for 2 hours at medium high flame during cooking, every 30 minutes with a spoon to wet it with the same cooking broth
step 12
slicing and serving hot