Elbow of Pig with Apples
28 06 07 - 07:26 Ingredients for 2 people:1 elbow of boneless medium pig, 2 spoonfuls of dry sage, 3 anchovies, 1 spoonful of olive oil, black pepper in grain, 50 milliliters of cider, 150 milliliters of bird broth.
For the sauce:
2 apples reineta, 1 spoonful of cider, a nut of butter.
Preparation:
In the mortar we put the well drained anchovies and the sage. To mash until obtaining a homogeneous pasta. To add the oil in fine thread without stopping to remove. To season with the mashed grains of pepper. To mix and to allow to rest 1 hour. To make some superficial cuts in diagonal on the skin of the elbow and to tie it so that it conserves their form during the cooking. To water it with some water boiling and to anoint it with the pasta of anchovies and sage. To allow to rest some minu cough. To roast during 30 minutes in oven preheated 240º C. to Go down the temperature to 180º C and to roast more during 1 hour. To move away of the oven and to allow to rest 15 minutes. To peel the apples, to discourage them and to cut them in thick clusters. To put them in a ladle with the cider and 2 spoonfuls of water. To cover and to cook approximately during 15 minutes, until the apples are tender. To add the butter and to mix, squashing with a fork, to get a puree. To move away the elbow of the source, to cover completely with aluminum paper and to reserve. To put the source on the fire, to add the cider and to rasp with a wooden spatula to recover all the juices. To allow to cook until it reduces in half. To add the bird broth next, to take to boil and to cook during some minutes. To strain and to prepare in a tureen. To serve the meat cut in medium fillets and accompanied by the apple puree and the sauce of cider.