ROAST WITH ORANGE

arrosto

Ingredients

For 8 people
  • 1 kg of pork fillet
  • 1 onion
  • 2 stalks of celery
  • 2 carrots
  • 1 cup white wine
  • 2 large oranges
  • 1 glass of cognac
  • Salt, pepper q.s.
  • Oil, butter q.s.

Preparation

Sauté the meat in a saucepan on with oil and butter on a bed of onion, carrot and celery chopped into small pieces; add salt and pepper.

Add a glass of white wine and let it evaporate, the juice of two freshly squeezed oranges and cook for about 2 hours.

When almost cooked, add the glass of cognac and let it evaporate: separate the meat from the juices strain the liquid.

Cut the orange peel into thin strips and cook them in a pan of boiling water for about 2 min. Finally, add the sauce to the meat and serve the roast sliced garnished with the sauce.

Ideal accompaniment:

To taste with fantastic wines Agricola Marrone - Alba

barolo vine

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