The devil's palette recipe.
It's a slightly outdated recipe and yet really delicious... It comes to us from Alsace and is very recent, since it appeared a little over 50 years ago.
We owe the pallet to the devil to artisan butchers who had the idea of brushing a pork pallet (piece located on the upper part of the shoulder), rolling it up in a strainer and offering it for sale.
The devil's palette recipe. Ingredients :
- 1 pork shoulder
- 3 tbsp. at s. old-fashioned mustard
- 3 tbsp. at s. classic mustard
- 2 onions
- 1 bunch of parsley
- 20 cl of white wine
- 1 pork loin
- salt pepper
1. Brush the palette with mustards and chopped parsley
2. Roll up the pork caul
3. Bake in an oven at 220°C for 10 minutes
4. Lower the oven to 200°C and add the sliced onions and the white wine
5. Continue cooking for 1 hour, basting regularly
Superior raw smoked blade with bone ±1kg
Price
€26.50
