Put the plums soak with the Porto.
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| Ingredients to make pork carré with apple puree: |
| 1 carré 3 white leek white of white wine 30cc of oil for pure |
Ingredients to make pork carré with apple puree:
2. In a pan with butter sauté the leek until it gets transparent, turn off the heat and reserve.
3. Ahuecar el Carré in the center for one of the tips, with a sharp knife and form the hole to fill.
4. In a container mix the leek sautéed, the bacon and the galling cheese.
5. Place a little of the mixture in the hole in the carré, then a plum and push with the handle of the wooden spoon, place another little of the mixture, a plum and push, repeat the operation to fill the carré.
6. Open the aluminum foil on the table and place the carré in the center, make an emulsion mixing the wine with the oil, salt and pepper and rub the carré well with this mixture and bathe it then close the aluminum foil twisting the Puntas to be closed and carry in the moderate oven of 50 to 60 minutes, when click you should not leave red blood or when sinking your finger on the surface the meat must be firm (if you wish before wrapping the carré you can tie it and seal in a pan with butter).
7. When opening the wrapping, leave the opening and the tips up, to preserve the cooking juices, reserve them in a salsera.
8. Apple puree: Peel the apples and rub them with the 1/2 lemon cut them into pieces.
9. In a saucepan, place the butter to melt, add apples, white wine and sugar, bring to a minimum heat and reduce until it thickens and forms the puree.
10. Cut the carré into thick slices and serve accompanied by hot apples puree.
