Polish Sausage Recipes With Rice

Cosciotto di tacchinella farcita al profumo di arancia



few posts ago I wrote 'Cristiano ... I referred to his company ... well ....
parlavene today I would like to provide more details .... who knows ... could be interesting for some of you .... The
Tervo takes care of supplies in the food sector, such as restaurants, ice cream and pastries.
by providing simple hardware, such as spatulas and scrapers of all shapes and sizes, machines of all types to furnishing ....
For us fans get there, you feel a bit 'like Alice in Wonderland .... but not for all is possible, since Tervo is only in Rome, exactly in the area because of San Giovanni in Laterano in Ferratella 1 and that is why I invite you to visit the site because they make shipments throughout Italy;))

All this to tell you that my new Le Creuset pot I bought from him on Christmas Eve and in my case more than shipments ..... a sort of relay race between Christian, his wife and me to ensure I had my new jewel in the tree, but there is little left .....

now work to build the fabulous recipe Cristina Luna ....



Ingredients for six persons:

a turkey leg bone of a medium sized white onion

1 orange and juice of another orange
1 sprig of thyme and rosemary
3 cloves (I do not I put them)
1 / 2 cup white wine 1 tablespoon of butter


vegetable stock olive oil salt and pepper


For the filling: 150 gr
. minced pork meat
100 gr. chopped mortadella
100 gr. sausage
20 gr.

breadcrumbs 1 egg 1 tablespoon Parmesan
5-6 pitted prunes

chopped thyme 2 pinches grated rind of an orange milk

salt and pepper



After washing and drying the leg, flatten it a bit 'if necessary with the meat tenderizer, salt, pepper and prepare the filling: sauté pan
sausage skinned, cut the plums into small cubes .
Toast the bread crumbs with a little milk to make soft breadcrumbs and mix the remaining ingredients, including sausage and plums. Season with salt.
Stuff the leg, close tightly, sew the openings with kitchen string if necessary. Ee
Brush with oil, place in pot discovered in a preheated oven at 220 degrees for about 20 minutes.
Place the pot on the gas and add the onion and thinly sliced \u200b\u200borange also sliced, rosemary, thyme, and drizzle with the juice of the second orange, warmed with the wine. When it has evaporated, cover the pot and put in oven at 180 degrees for about an hour.
After about 20 minutes, add salt and pour over the hot vegetable stock. Once cooked, wrap the meat in aluminum foil for 30 minutes. Whisk the sauce to reduce and if necessary .... serve with the sliced \u200b\u200broast.