KALLISTEA

Spine of pig to honey,
with roast figs and crystallized tomatos

For 6 people

Ingredients:
1,2 kg of spine of pig boned
1 kg of bone of calf or pig
6 tomatos cut into 4 and épépinées
6 figs cut into 2

2 carrots cut in small cubes
1 large onion detailed out of dice
60 honey gr. of chestnut
6 cuil.à soup of white wine
30 basic calf Cl
1 furnished bouquet
5 cuil. with olive oil soup
20 sugar gr.
table salt, pepper



TIME OF COOKING: 2. 20 env

Preparation 40 mn:

Deposit the tomato districts in a dish to be roasted beforehand oiled. Salt, pepper and powder with sugar. Charge 1 H with 120 °C (th.4). Withdraw furnace. Then make heat honey and whitewash the spine. Salt and pepper. Deposit the bones in the content of a casserole planned for gas and the furnace, pose the meat above, sprinkle with 3 cuil. with olive oil soup, cover and charge with 240 °C (th.8) 15 mn. There leave the casserole the furnace and add the onion and carrot dice. Mix well. Pose on fire and make colour slightly. Pour the wine, then the calf bottom. Add the furnished bouquet and carry to boiling. Cover, then slip the casserole with the furnace once again. Count 1 H of cooking to 150°C (th.5). Withdraw the meat and cover with an aluminium paper sheet. Pose the casserole on fire without its lid, carry to boiling and make reduce sauce of half. Pass it to the sieve. gather figs in a dish to be roasted. Season and nappez them of oil. Charge them with 240°C (th.8) during 4 mn. Lay out the meat on a dish of srvice, surrounded by crystallized tomatos and roast figs. Present sauce separately.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

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