Description
This recipe Ella Martino showed me Julia morini, our cook and offered to cook. I love experiments in the kitchen and beg me do not have long. The name of the author, I did not change, and this tuna is made of... pork! Now I will attack with the words, "why waste the meat"! But you first try! Is it like tuna meat? Opinions diverged. But the fact that it is incredibly delicious, everyone agreed taste. An ordinary piece of pork is transformed into a gourmet snack with wine. Jules, thank you for a real culinary revelation.
Ingredients
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Pork
500 g
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Water
500 ml
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Dry white wine
375 ml
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Bay leaf
4 piece
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Black pepper
10 piece
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Salt
1.5 Tbsp
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Olive oil
Cooking
The meat is cleaned of fat and films, cut into large chunks, salt and leave in the fridge for two hours, covered with film.
Bring to boil the wine with water, 2 Laurel leaves, 2 peppercorns. Put back the meat pieces, bring to boil and cook on very low heat, covered for 4 hours. The meat will disintegrate into fibers. Completely cool it in the broth.
To remove the meat, wipe off the fat and leave to dry on a cutting Board for an hour.
Then put the meat in sterile jars (or jar) and add the remaining peppercorns and Bay leaf. Pour olive oil so that it was not void. The oil should completely cover the meat. Close tightly. Wine and olive oil carry the load in this dish, so they must be of good quality.
To withstand the meat at least 4 hours in the refrigerator. Infinitely delicious wine and homemade bread! And why is the tuna of Chianti? Because there is no sea!
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