Pork in wine sauce
(In porcello lactante: Apicio, VIII, 7, 17)
1 pork loin
1 cup olive oil
5 anchovies subt oil
1 leek
1/4 liter of robust red wine
1 glass of raisin wine
Cumin seeds QB
Coriander seeds QB
Assa fetida QB
lovage QB
must Cooked QB
garum QB
Broth QB
In a saucepan heat the olive oil, melt inside the anchovies,
add the finely chopped leek and let it simmer, add the pork and brown,
then add the red wine and let it evaporate, put the garum and add the broth and then cover the pan with a lid.
Meanwhile, finely chop the cumin, coriander, l 'assa fetida and lovage that you'll have to add' Roast 3/4 cooking. Add the must cooked almost cooked.
(Attention to the cooking liquid if it falls too add broth)
The result will be a soft flesh with a spicy flavor and a sweet aftertaste
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