Panchetta on our way with auberginkaviar, carrots, onion oxsalis
1 kg pork page
1knp fresh Bay leaves or dried
6 cloves of garlic
1/2 St. chili Red
5-6 pieces stack carrots
2-3 spoons honey
1 spoon of smoked paprika
2 spoons of butter
oxsalis or Sorrel
Pick down and add Bay leaves, Rosemary and garlic in the bottom of the plate
Divide the eggplant in half, wash and share the carrots in half.
To section the rind on pork side with the knife down in fat. Season all over with salt, pepper and pepper, then put on the plate.
Shred down the lemon and chili and top with the pork side.
Into the oven at 175 degrees for about 2-3 hours or in the grill or the very best in a wood burning oven..
Turn on every 30 min and Spice ev a bit more with salt, pepper, pepper and honey.
When the meat is ready let it rest for 15-20 min innanman cut it out.
In the meantime we'll do auberginkaviar. Tag of the skin/skin on Eggplant and mash down the guts with a fork, beat in butter, season with a little salt, pepper and a little lemon juice ev
Pick up the carrots and onions and place on a platter along with aubergine caviar.
Cut up the meat, sprinkle with herbs and shout into the family.
Serve with a good salad, bread and something good and drink.