Chou farci au Porc Cul Noir

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  La recette du Restaurant Le Pont Saint Etienne
  8 Place de Compostelle
  87000   Limoges

  Tel.   +33 5 55 30 52 54

  Chou farci au Porc Cul Noir

  Email:   restaurant.traiteur@lepontsaintetienne.fr

  Web:   http://www.lepontsaintetienne.fr

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Recipe (Stuffed Cabbage Pork Ass Black)

The chef

Ingredients

Recipe (Stuffed Cabbage Pork Ass Black)

Chef Sylvain ANTONI

(Chef Sylvain ANTONI)

  Chef of LE-PONT-SAINT-ETIENNE

Carrots 200g

(Carottes 200g)

Onions 200g

(Oignons 200g)

Thyme / laurel

(Thym / laurier)

 

1 clove garlic

(Ail 1 gousse)

Stuffing Pork 500g ( race porc Black Ass )

(Farce Porc Cul noir 500g)

 
  provenance: Farm M. Dufour, La Meyze

Cabbage kale 1 piece

(Choux vert frisé 1 pièce)

Wash and peel the vegetables.

(Laver et éplucher les légumes.)

  Cut into small dice carrots and onions.
Sauté in a little olive oil with the garlic, thyme and bay leaf.
Let cook until they are based and then remove the garlic, thyme and bay leaf.
Leave to cool.

Chou (preparation)

(Le Chou (préparation ))

  Remove the leaves from the cabbage leaves, wash and cook in a large pot with water and salt.
Cool immediately in ice water after a few minutes of cooking, and remove the central coast of the sheet.

Stuffing

(La farce)

  Cook the stuffing in a large skillet, add the filling and cool (you can add a few drops of alcohol).
Shaping the stuffing into small balls the size of a hand and wrap with cabbage leaves.
You can tie up the small reconstituted sprouts.
Finish cooking small sprouts in an oven at 130 ° for 1 hour.
Serve with a vegetable broth

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