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Sele roasted basque

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Small piglet stuffed with meat stuffing, seasoned with spices, brandy and wine.

Ingredients:

1 piece of cleaned suckling pig weighing about 3 kg 4 pieceshard-boiled egg 1 pc small red apple coarse salt watercress for garnish oil lobal Label: 200 g of pork 200 g of breadcrumbs 2 pcs of onions 2 pcs eggplant 4 tbsp milk small glass of white wine small glass of brandy selette liver rosemary parsley thyme salt

Post:

1. Make the stuffing with pork, liver and onion, mince everything
2. Mix the minced meat with chopped parsley, milk, wine and brandy
3. Season with spices and light salt
4. Salt the inside of the cleaned fillet, stuff it, cover the surface of the stuffing with egg rings and sew the fillet together with thread
5. Then salt the meat on the surface, rub it with oil and wrap it loosely in foil
6. Remove the foil after two hours of baking and bake the fillet in a very hot oven until it turns red and the skin is crispy
8. Transfer the soft fillet to a long dish, immediately place an apple brushed with oil in its mouth and garnish with watercress.

Recommendation:

– Appendix: Baked potatoes in their skins with grilled red and green peppers.