Nagano pork ribs
When spring comes, it's always nice to try new recipes! Concoct a delicious Nagano pork coast meal with warrior spices for all the family.
Ingredients
- 4 Nagano pork ribs, open in portfolio on the meaning of width
- 4 slices of Prosuitto
- 1 bouquet of basil
- 5-6 figs dried in small cubes
- 2 chopped French decks
- ½ cup white wine
- 1 cup of veal background
- Old cheddar cheese
- Vegetables at choice in accompaniment
- Traditional spices Where Tomahawk, a choice
Path to follow
- Stuffing pork ribs with a large slice of cheddar cheese, 3-4 basil leaves and a slice of proscuitto, and close with teeth cure.
- Cool the coast with the Traditional spices or tomahawk.
- Heat a skillet with butter and oil and grab the coasts 3 minutes on each side.
- Bake at 400 ° F for 7 to 8 minutes for rosy cooking.
- Brown the decks in the pan having served at pork and add a little butter as needed. Deglaze with white wine and scratch the bottom to bring out the juice of the meat.
- To reduce by half and incorporate the figs.
- Add the calf bottom and simmer for 5 minutes or until thickened.
- Remove the pork from the oven and let it stand for 3 minutes in aluminum foil.
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