Roast pork with focaccione: a recipe by Marco Rufini from The test of the cook
Not only pizza, in this episode of La prova del cuoco, which ended the week in the company of the program Elisa Isoardi, Marco Rufini has passed. From today's episode November 15, 2019 de La prova del cuoco arrives the recipe of the focaccione with the pork roast, a second dish is mouth-watering.
And here is the list of the ingredients that we need for the recipe
Rub the pork with olive oil, salt, pepper and the paprika then put it in a pan and brown it on all sides
Deglaze with the red wine and after a few minutes remove the meat and add to the cooking potatoes, celery, and onion cut into pieces, thyme, bay leaves and rosemary.
Take the roast browned and cook it on a grill in the oven at 180° for about 1 hour and a half, taking care to put under the grill in a pan with the sauce together with the smells and aromas.
Once the roast will be ready to whisk the gravy, and then pass it through a sieve.
Let cool the roast, cut it into slices and arrange on a serving plate irrorandole with the gravy the bottom of the dense and hot.
Scrape over the meat of the chestnut can be roasted previously and serve the roast along with the focaccione done in the following way: mix the flour with the yeast, add the water a little at a time, and in the last add salt.
Work the dough well and then put it in the fridge for 12 hours, then remove it and let it stand at room temperature for about an hour.
Past this time, sprinkle the dough with bread crumbs and then spread it in a greased pan of oil.
Have on the surface of the salt and still the oil and let it again rise until doubled in volume.
Cook the focaccione at maximum temperature for 10 minutes in the lowest part of the oven then move the pan three-fourths of the oven and finish cooking.
The recipe is served.
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