Fried
Instructions
Carnival dish.
On the chopping board with sharp Crescent chopped meat (okay the thigh) and the pork liver; Add sausage pasta then crumbled, grated Parmesan cheese, crushed juniper berries, nutmeg and cinnamon.
Mix these ingredients first; then add salt and pepper, add the egg yolk and knead again.
With your hands make big balls like nuts and put them in pork caul.
If you don't have the omentum, take the cabbage leaves passed into the boiling water for a few minutes and they lined the walnut meat, helping you with a stick.
Cook over moderate heat in a skillet with oil and butter; ravvivatele cooked with a splash of gin that will completely absorb.
If you have used the cabbage, the gin doesn't take.
Suggested wine: Dolcetto d'Alba.
Ingredients and dosing for 6 persons
- 400 g of intercostal pork moderately oily
- 200 g of pork liver
- 100 g of sausage
- 80 g of grated parmesan cheese
- 1 egg yolk
- 10 juniper berries
- Nutmeg
- Cinnamon
- Salt
- Pepper
- Pork omentum (risèla or retìna) (or cabbage)
- The olive oil and butter in equal parts
- For frying:
- 1 dram of gin