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Grappa

Card Recipe: Roast pork with grappa
Ingredients:

1 teaspoon strong mustard 1 cup milk 30 g cabbage sprig sage grappa 0 50 g pepper to taste 2 bay leaves 1 No pork tenderloin 3 n. onion salt to taste
0 Time: 20 min. Calories: 300 Kcal. Difficulty: Preparation


In a pan fry the fillet in oil.

United chopped sage and bay leaves. Peel onions and slice them. Wash the cabbage and cut into strips. Cook for a while, and then soaked in grappa.

Let it evaporate and salt and pepper. Combine the milk, which have dissolved mustard and incoperchiate.

Cook it for about 15 minutes.

After this time raised the meat from the heat and simmer to reduce its sauce.

Puree the sauce after removing the sage and bay leaves. If necessary, restrict it on fire so that it is creamy.

Serve the pork sliced \u200b\u200band covered by its sauce.

wines to match the plate

Barbaresco firm, dry and rugged
Bolgheri Rosso Superiore firm, dry and rugged
Brunello di Montalcino firm, dry and rugged
Cannonau of Sardinia Jerzu firm, dry and rugged
Carmignano firm, dry and rugged
Chianti Classico firm, dry and rugged