Pig salad

  • Time 40 minutes
  • Servings 4 People
  • 1 The fist ear will be welded in a large amount of water (this will take about one and a half hours) to softness, to cool, then torch on the grill to the crust. Cut the sharp knife with thin stripes.
  • 2 In the big pantry, torment the duck fat, to put the ear cut, and torched, to the coolest state.
  • 3 The salad leaves are put in a big bow, and then send roasted ear.
  • 4 In the pantry where it was roasting, swallowing wine and vinegar and deglazing, then pouring olive butter, embassing and stabbing. Switch.
  • 5 Fix the salad with a sauce and serve.
You might also like