Chops of combs with olive teaspoon and olive oil

Ingredients for Chops of combs with olive teaspoon and olive oil

Instructions for Chops of combs with olive teaspoon and olive oil

To prepare the Chops of combs with olive teaspoon and olive oil recipe, please follow these instructions:

The meat: Order the meat at the butcher a few days in advance. Bed the butcher shreds the pork chunk like a lamb chandelier. Cut it between 2nd and 3rd ribs up to 8th and 9th ribs. The leg length should be approx. 10 cm.

Scratch the sword in 1 x 1 cm tern. Rice all the way down to the meat, but avoid scratching in the meat itself.

Be careful to get salt down between all the thighs. Put the stanniol in the bottom of the frying pan. Lay the ladder on a grate in the frying pan so that the broom is as straight as possible. Put the pan in the middle of a cold oven. Turn on the oven at 200 degrees and leave the steps for approx. 1¼ hour. Take the steps out of the oven. Lubricate olive tied down between the thighs. Notice if the sword is crisp. If it is not crisp, set the steps in the oven at 225-250 degrees for approx. 10 minutes. If the corn is crisp, the roasting is continued at 200 degrees for approx. 15 minutes. Remove the meat from the oven and cut it out with 1 leg on each piece.

olive tapenade
Remove the stones from the olives with a knife. Bring olives, garlic, capers and oil in a quick cutter or blender. Blend it to a uniform fine lot. Add rasp. The tapenade is now ready to be smeared between the swamps on the pork ladder.

Olive oil nage
Arrow the bulbs and cut them in quarters. Cut some cuts in the skin on the tomatoes. Bring them to boiling water. Put them in cold water as soon as the skin loosens. Remove the skin and kernels from the tomatoes. Cut tomato meat in harlekin tern, see photo. Cut the pork into thin slices.

Heat the oil easily. Bring the onions and let them cook at low heat until they are very tender. Add leek and tomato. Season with salt, pepper and lemon juice. Turn off the heat and add finely chopped chives. Decorate with olives in quarters or strips.

Kantareller and solitary roots Cut the quarters in quarters, if large. Peel the saucer roots just before use, see photo and put them in water with lemon juice. They quickly get dark. Divide them into four along. Then cut them into 5 cm long slices. Chop the chopstick nicely. Chop pies.

Heat the oil on a pan. Shake the roots until they are golden and almost tender. Add bacon and onions. Quit a few minutes. Sprinkle with parsley. Season with salt and pepper.