Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar

by Marco Graziosi - Roma (RM)

Serves 4

  • 400 gr. - Nero dei Monti Lepini pig cheek
  • 250 gr. - Cesanese wine
  • 100 gr. - Lamb’s lettuce
  • 150 gr. - Chestnut honey
  • 15 gr - Sugar
  • 150 gr. - Olitalia Extra Virgin Olive Oil
  • 30 gr. - Toasted pine nuts
  • Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
  • White pepper
  • Salt
  • Chili pepper
Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar 1
Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

  • 1

    Add all ingredients to a pot and bring to a boil, add the rice and cook al dente; drain and cool to lukewarm.

  • 2

    Moisten with red wine and chestnut honey.

  • 3

    Bake at low temperature with slight humidity.

  • 4

    Cook for an hour, moisten with the remaining red wine, then cook about one more hour. Slice the pork cheek when done.

 

Assemble the dish

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.

Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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