Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar
by Marco Graziosi - Roma (RM)
by Marco Graziosi - Roma (RM)
Add all ingredients to a pot and bring to a boil, add the rice and cook al dente; drain and cool to lukewarm.
Moisten with red wine and chestnut honey.
Bake at low temperature with slight humidity.
Cook for an hour, moisten with the remaining red wine, then cook about one more hour. Slice the pork cheek when done.
Create a bed of lamb’s lettuce on the plate, then top it with the sliced pig cheek and toasted pine nuts; garnish with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena.
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