Rouelle of pork with ceps
Rouelle of pork with ceps
Ingredients
- 2kg of Rouelle (thick slice of fresh, bone in, ham shape like a wheel)
- 250glardon
- 500g dried ceps
- 12 peeled shallots
- 18 garlic cloves, non-peeled
- 1/2 Bourgueil wine
- 75ml eau-de-vie or cognac
- 1 thyme sprig
- 1 bay leaf
- salt, pepper
- 3 tbsp. walnut oil.
Description
The day before:
Place the pork in the baking dish, sprinkle with eau-de-vie and wine, and cover tightly with aluminum foil. Let it marinate overnight in a cool place.
