How to cook the veal meat and pork loin in a housewife's bowl, recipe including lard and bacon among the necessary ingredients, detailed preparation procedure with final cooking in a bain-marie oven.
Ingredients for 6 people
- 250 g diced veal pulp
- 250 g diced pork loin
- 100 g minced loin
- 200 g minced veal pulp
- 100 g very thin sliced lard
- 50 g diced bacon
- 30 g butter
- 2 tablespoons finely chopped parsley
- 2 onions finely chopped
- 2 bay leaves
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- a pinch of powdered thyme
- 1 finely chopped shallot
- 1/2 glass dry marsala
- 1/2 glass of dry white wine
- 1 gelatin tablet of meat dosed for one liter
- a pinch of mixed spices
- salt and pepper
Preparation of veal meat and pork loin
Line the bottom and the edge of a bowl with the thin slices of lard, keeping some of them aside.
Put the butter on a fire in a pan, let it brown and then add the meat cut first into slices and then dice, then the diced bacon.
Brown for about 10 minutes stirring constantly, then off the heat add the finely chopped parsley, onions and shallot, minced meat, salt, pepper and a pinch of mixed spices and thyme.
Combine wine and marsala, mix very carefully and pour everything into the bowl, then place the two bay leaves on the surface and cover with the slices of lard.
Put a lid on the bowl and leave to marinate overnight in a cool place.
The next day put the bowl in a bain-marie and put in the moderate oven, cooking for about an hour and a half.
Remove the container from the oven and let it cool completely.
In the meantime, prepare the gelatine following the instructions contained in the package.
Remove the preparation, now cold, from the bowl, removing with a spoon all the fat that came to the surface, then carefully wash the container and put the mixture back into the bowl.
As soon as the gelatin has cooled, but remaining liquid, pour it over the preparation, then put in the covered refrigerator, leaving to rest for about 4 hours before serving.
