Homemade Ice Shanty Blueprints

chops and sausages Full of pork with soft polenta with mushrooms sautéed with porcini mushrooms and shavings of montasio.

As I said yesterday morning have been very busy with the recipe in which I participate in the contest "Saffron Yellow" was quite challenging but it was worth it.

I leave the recipe.

For meat:
- 6 pork chops
- 2 pork sausages
For the rub:
- salt, pepper and extra virgin olive oil. For the balsamic sauce

- salt, pepper, rosemary, olive oil, balsamic vinegar. For the polenta

- flour For full
polenta mushrooms sautéed
-
mixed dried mushrooms - 3-4 cloves garlic
-
chopped parsley - 2 tablespoons extra virgin olive oil.
For the composition of the plate
Flakes montasio aged 18 months

Running

We have a pot on the fire in the water by adding two tablespoons of salt and two tablespoons of extra virgin olive oil, when it boils pour to rain, leaving it soft, whole wheat flour and mix well so as not to make lumps.
Reduce heat to put the lid and let cook for at least 40 minutes more over low heat stirring occasionally.
Prepare the sauce and balsamic vinegar gives a sweet / bitter to the flesh, and is preparing emulsifying extra virgin olive oil with 2 tablespoons of balsamic vinegar, with salt, pepper and dried rosemary.

Meanwhile, prepare the meat with a rub mixture of salt and pepper. Rub the meat with the mixed spices prepared and leave the meat flavor.
After you soak the dried mushrooms in warm water for about 30 minutes, proceed to cooking.
In a pan with extra virgin olive oil, I brown the garlic, when browned add the drained mushrooms and chopped parsley, salt and pepper and 2 tablespoons water and cook for about 15 minutes low heat.

I prepare my fireplace outside, light a fire with the wood of poplar and look forward to the formation of coals.
I put the meat on the grill and slow I can cook if necessary and as desired with a sprig of rosemary greased with extra virgin olive oil anoint the meat.


When the meat is ready, I remove the polenta from the heat and organize the presentation of the final dish.

I put two ribs and two sausages, three spoonfuls of polenta in full, two tablespoons of mushrooms sautéed with porcini mushrooms and slices of montasio.
Serve as you like and you can with the rosemary anointed with vinegar sauce balsamic baste the meat.


All goes well with a crisp Prosecco di Valdobbiadene.