Recipes
Orion
February 19, 2013
Ingredients
- four liters of well water
- one kilo of pork’s head (with ear)
- salt
- one onion
- four garlic cloves
- 100 gr of anchovies
- a handful of parsley
- a rosemary shoot
- oil
- one bay-leaf
- one glass of vinegar
- five sliced sweet peppers
What to prepare
- a pot
- a chopping board
- a crescent-shaped chopping knife
- a bowl
- a large knife
- un carving fork
Procedure
Boil in salted water one kilo of pork’s head with ear, until fully cooked.
Meanwhile, prepare a sauce with an onion, four garlic cloves, 100 grams of anchovies, a handful of parsley and some thinly chopped rosemary: put them to brown in a pan with oil together with a bay-leaf.
Once cooked, add two glasses of vinegar, let boil and add five sliced sweet peppers. When the sweet peppers have absorbed the sauce, take them off the fire.
Then place a few layers of sliced pork’s head and sweet peppers in a bowl, one upon the other. Pour the remaining sauce on the layers and immediately serve very hot.
