Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Grape
Celery, Celeriac
Garlic
Egg, hen
Sulphites
Intolerances
Does not contain lactose
Contains gluten
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Selinato
Category: Main course
100m 5 servings 728kcal / 3037kJ
Description
An easy pork recipe with celery. The flavours, the aromatic steam will surely captivate you, the ease of preparation will make you cook this recipe often enough.
Ingredients
1.00 kgr Pork, neck, raw, lean and fat
500.00 gr Celery leaves, raw
500.00 gr Leeks, raw
5.00 tablespoon (tbsp) Olive oil
50.00 gr Wheat flour, white, plain
1.00 item Onions, raw, medium, item
1.00 item Garlic, raw, cloves, item
1.00 item Stock cubes, chicken, average, item
4.00 item Spring onions, bulbs and tops, raw, average, item
100.00 gr Dill, fresh
100.00 ml White wine, dry
2.00 item Eggs, chicken, whole, raw, medium, item
2.00 item Lemon juice, fresh, average, item
1.00 tablespoon (tbsp) Salt
0.50 tablespoon (tbsp) Pepper, black
1.00 litre Water, distilled
Preparation
Place a pan over high heat and add 2 tablespoons of olive oil.
Cut the meat into small pieces and place it into a bowl. Add half a tablespoon of salt and the whole portion of flour. Mix well until the flour covers all of the meat pieces.
Add the meat pieces to the pan and smoke them on all sides for 5-6 minutes. When the meat turns golden, it is ready. Transfer it to a bowl and let it rest.
Use a big casserole on medium heat and add the rest of the olive oil. Cut the leeks into big slices and add them to the casserole.
Cut the onion and the garlic clove into thin slices and add them to the pot. Mix them well and cook them for 3-4 minutes to soften.
Add the meat and mix well. Deglaze the casserole with white wine and wait for the alcohol to evaporate.
Add the chicken cube, the water, half of the salt and half of the pepper.
Put the lid on the casserole and let it boil for 1 hour on medium heat.
Separate the stems of the celery and cut the leaves into big pieces. Chop the spring onions into thin slices and finely chop the dill.
At the end of the boiling time, add the celery leaves, the spring onions and the dill (without the stems). Mix them well with the rest of the food. Cover the casserole with the lid and simmer for 20 more minutes.
In a separate bowl add the eggs, the zest, the juice of two lemons. Seasoning them with the rest of the salt and pepper and mix well with a whisk for 2 minutes.
While the casserole is on the heat, get 2 ladles full of the casserole's juice and mix them with the egg mixture. Stir continuously.
Transfer the egg lemon sauce into the casserole. Mix it by shaking the pot. When it starts simmering, remove from the heat.
