Description
There are combinations of products that are immediately associated with a particular national cuisine. And it is possible that exactly such dishes and there, but the feeling and aromas exist. Here in this fragrant rice dish is definitely Italian roots. Flavored with sun-dried tomatoes, pesto, olives and Basil. Served with Golden crispy pork shank and vegetables in Polesski. Seasoned with fragrant Italian herbs and washed down with Italian wine. Can't he be called Italian? Help yourself! Buon appetito e buon umore, amici!
Ingredients
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Figure
3 pack
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Butter
50 g
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Olive oil
2 Tbsp
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Green onions
0.5 coup
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Sundried tomatoes
8 piece
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Olives
15 piece
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Capers
1 Tbsp
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Pine nuts
1 handful
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Pesto
2 Tbsp
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Basil
1.5 tsp
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Oregano
1 tsp
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Knuckle
1 piece
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Onion
1 piece
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Bay leaf
2 piece
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Black pepper
5 piece
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Carnation
2 piece
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Chili
1 piece
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Honey
1 tsp
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Balsamic
2 Tbsp
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Onion
1 piece
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Eggplant
1 piece
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Carrots
2 piece
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Olive oil
1 Tbsp
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Sugar
1 Tbsp
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Vinegar
2 Tbsp
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A mixture of spices
1 tsp
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Salt
Cooking
Knuckle wash well, scrape and scald with boiling water. Cover with cold water and put to boil at a temperature of 90 degrees for three hours. After an hour, add the unpeeled onion, cut in half and podmechenno on a dry pan until tan. After another hour, add salt and put a Bay leaf, cloves and peppercorn and spicy. To check the readiness, puncture pork with a sharp knife. If the knife comes free, with little effort -ready. Cool in broth, remove and dry. You can do it the night before.
Rice cooked according to package instructions, slightly not tovariwa al dente.
Chop green onions, chop the sun-dried tomatoes, black olives cut in half, capers rinse with water and dry.
Dissolve in a pan in olive oil and butter over medium heat. Put green onion and simmer it, stirring occasionally and not allowing to brown.
Add to the onions tomatoes and nuts, well heated in oil. Add the capers and olives, stir, saute a couple of minutes.
Put the rice, add the pesto, salt slightly, sprinkle with oregano and Basil and mix well. Then under the lid for 3 minutes, stirring occasionally. Cover tightly and leave on the warm stove to infuse.
Cold shank to remove the skin. Mix the honey and balsamic vinegar, RUB the shanks and sear on all sides in a greased skillet, pouring the separated juice until it will turn brown.
Cut the vegetables into large julienne strips and fry in a little olive oil, not podrumyanivaya.
On a dry clean pan, add sugar and melt it. Pour in the white wine vinegar, stir, dissolving sugar, before the formation of the caramel and spread the vegetables. Stir and remove from heat. Season with salt and sprinkle with dry herbs.
Then serve everything on a large platter and serve hot, paradoxically, to a dry white wine.
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