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Provençal pork rosettes
1 serving
The meat is cut into rosettes in the form of cutlets, but without bone, lightly beaten, sprinkled with salt, black pepper and fried in pork lard. Seedling onions and olives are added in oil until soft. Mushroom hats are boiled. The extract is formed from raw potatoes and fried, tomatoes are cut into slices and also fried. Ready-made rosettes are stacked on toasted bread cool, and there are a little tomatoes on them. The rest of the side dish is laid out around the meat in bouquets. Rosettes are watered with sauce. Tomato puree, wine and some meat juice are added to the fat in which the rosettes were fried, boiled for 5 - 10 minutes, and then strained. Separately, a salad of choice is served to the dish.
The meat is cut into rosettes in the form of cutlets, but without bone, lightly beaten, sprinkled with salt, black pepper and fried in pork lard. Seedling onions and olives are added in oil until soft. Mushroom hats are boiled. The extract is formed from raw potatoes and fried, tomatoes are cut into slices and also fried. Ready-made rosettes are stacked on toasted bread cool, and there are a little tomatoes on them. The rest of the side dish is laid out around the meat in bouquets. Rosettes are watered with sauce. Tomato puree, wine and some meat juice are added to the fat in which the rosettes were fried, boiled for 5 - 10 minutes, and then strained. Separately, a salad of choice is served to the dish.
butter - 40 g, potatoes - 330 g, tomatoes - 330 g, black pepper - 0.8 g, salt to taste, lard - 60 g, fresh champignons - 220 g, onions - 180 g, bread - 120 g, olives - 185 g, dry white wine - 80 g, pork - 680 g, tomato puree - 15 g
