INGREDIENTS
- – 1 kg of onions in brunoise.
- – 2 cloves of garlic.
- – 2 bay leaves.
- – Inexperienced onion c/n.
- – 100 g of almonds.
- – 1 tbsp black sugar.
- – 1 pork sausage.
- – 150 g of smoked pork stomach.
- – 150 g of ribs or pork breast.
- – Olive oil c/n.
- – 1 kg of contemporary peeled peas.
- – 1 white wine.
- – 1 tbsp of thyme.
- – 1L of scorching – Mint w/n.
- – Salt and pepper to style.
- – 1 meat broth dice.
- – 1 pork tenderloin.
- – 1 tbsp parsley.
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1.Saute the onion, garlic, bay leaf along with the dehydrated meat broth and add the thyme and olive oil till golden brown.
2.Seal the meat individually to
Defat properly, add the onion preparation and canopy with vegetable broth.
3.Deliver to a boil, add the peas, mint and beforehand sautéed greenery and end with a finely floor mash of garlic, parsley and toasted almonds.
4.Serve in a really deep casserole, and it is prepared!.
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