Baked neck with vegetables and mushroom saute

→ Baked neck with vegetables and mushroom saute

picture - Baked neck with vegetables and mushroom saute

3 kg pork neck

1 eggplant - large

1 pcs. zucchini

3-4 pcs. sweet peppers colorful

2 red onions - bulbs

1 leek (white part only) - stem

olive oil "Extra virgin"

200 g oyster mushrooms

Dried porcini mushrooms - large handful

2 Rosemary - branches

freshly ground black pepper

Step 1

Eggplant prepared in advance by cutting along the thick layers (about 1 cm thick), put in a bowl. Season with salt on both sides and place in refrigerator for at least 2 hours. Then rinse with running water and pat dry with paper towel.

Step 2

Dried porcini mushrooms in a bowl and pour 0.5 liters of warm boiled water or water without gas out of the bottle. Close foil and leave for 25-30 min.

Step 3

Neck dry with paper towels, put on the board. With a sharp knife make a cross on the meat cuts without cutting through to the end of about 1.5-2 cm. The thickness of the resulting pieces - about 3 cm. The result should resemble the cervix opens the book. Fluff pork with olive oil, salt, cover with foil and set aside.

step 4

2 sweet peppers greased with olive oil and bake in a radio zogretoy to 210 � C oven for 8-11 min., Until the black markings. Then, remove the peppers from the oven and place in a roasting sleeve or a sealed plastic bag for 10-15 minutes.

Step 5

Remove the peppers from the bag, peel, remove the seeds and the stalk. In no case do not wash! The pulp is cut into strips.

Step 6

Zucchini cut into thin slices and then into strips. Leek cut into several pieces, rinse and dry. In a large skillet, heat the olive oil and fry the prepared eggplant, zucchini and leeks until golden brown. Season with salt and cool.

Step 7

Each incision in the neck to reveal as much as possible, sprinkle with freshly ground pepper, rubbing it into the meat with your fingers, and fill the sauteed vegetables, if desired alternating and tightly clutching just completed part of the neck to the previous one.

Step 8

Neck tie twine, brush again with oil and fry in a large frying pan over high heat on all sides until golden brown, wrap in foil. Bake in a preheated 180 � C oven for 25 minutes. for every 0.5 pounds of meat plus 25 minutes. the whole piece (for pieces weighing 3 kg - 25 x 6 + 25 = 175 min., ie almost 3 hours).

Step 9

Carrots and remaining pepper peeled, cut into small cubes. Oyster split hands, wash, remove tough leg, just pick the flesh into strips hands. Soaked mushrooms drain, pat dry with paper towels and cut. Red onion cut into small cubes.

Step 10

Preheat a large frying pan with 4 tbsp. l. olive oil. Pour the soup back all of vegetables and mushrooms and fry until almost cooked. Add rosemary leaves and 3 tbsp. l. liquid from soaking mushrooms, bring to a boil, remove from heat. Cover with foil cell.

Step 11

Meat remove from oven, let stand for 20 minutes. Remove the foil, remove the twine and bake under the grill another 4-6 minutes. Cool slightly. Saute put through the mold onto a plate. Neck cut into portions. Put next to the cell, apply immediately.

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