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Pork

Falette
  • For : 6 servings
  • Time : 2 h 25
  • Difficulty :  medium

For this recipe, you need :

  • 450 g pork throat
  • 850 g pork belly
  • 100 g bread crumbs soaked in milk
  • 50 g chopped parsley
  • 3 eggs
  • 200 g raisins
  • 2 kg veal breast
  • 200 g onions
  • 1 garlic clove
  • 100 g lard
  • 2 glasses white wine
  • 2 glasses white veal stock
  • 1 bouquet garni
  • salt
  • pepper
  • nutmeg

Technical Stages :

  • Chop the pork throat and belly. Add the chopped parsley, soaked bread crumbs, eggs, and the rains soaked for 2 hours in lukewarm water.
  • Season to taste.
  • Cut the calf breat to three quarters in order to make a large pocket. Put the stuffing in this pocket and sew the ends.
  • Brown the falette until golden with lard, in medium oven for 45 minutes. Add salt.
  • On the side, sweat in lard the minced onions and crushed garlic. Put on top of the falette, moisten with white wine and white veal stock.
  • Add the bouquet garni.
  • Cook with the lid on for 1 h 15.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Butcher knife 22 cmButcher knife 22 cm 26.80 Euro
Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
Trussing needle 20 cmTrussing needle 20 cm 5.00 Euro
The Onion CutterThe Onion Cutter 23.70 Euro
Chopper expressChopper express 24.90 Euro
Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration