For a special gathering, you can prepare a delicious Amara Pork Neck with Italian filling and chestnut puree. This is an easy recipe that you can cook at home and will be an excellent meat dish to share with your guests or family.
3 tablespoons Parmesan cheese, grated, for the filling
1/3 cups cranberries, for the filling
400 milliliters balsamic vinegar, for the filling
400 milliliters olive oil, for the filling
Preparation
10 mins
0 mins
Low
Marinate the Amara pork neck in white wine with herbs for 12 hours.
Cut the marinated pork neck lengthwise, without separating, and open it in two, like a butterfly. Cut the other two pieces in the same way so it has a spread-out shape. It can be flattened a bit with the help of a meat mallet.
Spread the filling over the meat and ensure an even layer of filling.
Roll it up and tie it, depending on how flattened it is and how much filling you have added. Tie it with the help of kitchen twine along the entire length of the Amara pork neck.
In a hot skillet, sear the piece of meat all around with very little olive oil. Cover and cook at a lower temperature for about 20 minutes or until the desired doneness.
Remove from heat and let it rest for a moment; cut the string using a knife or scissors.
Cut into 3-centimeter slices and serve accompanied by chestnut puree, pecan nuts, and red fruit sauce.
To prepare the filling, you should: Use a skillet and sauté the spinach with garlic without overcooking.
Add the basil leaves and blueberries along with the balsamic vinegar.
Let it rest for a few moments off the heat to begin stopping the cooking.
Incorporate the cheese and Peperoncino.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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