Bages Stuffed Pork “Piano”

Ready in2 hrs 30 mins

Ingredients

1 Ral d’Avinyo “piano” (pork rib roast)

3 mature Golden Delicious apples

300 g wild mushrooms or 40g of dried cep mushrooms

1 egg

3 onions

250 ml matured wine

100 ml white wine

Extra virgin olive oil

50 g butter

lemon

sugar

salt

black pepper

100 g strawberries

350 g stoned prunes

200 g dried apricots

100 g shelled walnuts

100 g pine nuts

250 ml port

Preparation

  1. Marinate the “piano” with lemon, salt and pepper. Open it like a book and season with salt and pepper.
  2. Finely chop the onions and sauté in a pan with a drizzle of oil.
  3. Peel and slice the apples.
  4. Clean and gently fry the mushrooms.
  5. Place the apples, onion, mushrooms and half of the dried fruits inside the pork rib roast.
  6. Paint the insides of the meat with egg. Sew it up and place it on a greased oven proof plate.
  7. Put it in the oven for 30 minutes at 200ºC. Then lower the temperature to 160ºC , add the white and matured wine and leave in the oven for another 2 1/2 hours. From time to time, baste it with the juices.
  8. For the sauce: drain off all the juices from the meat. Put 2 spoons of sugar in a saucepan and toast it. Add the juices, 50 ml of matured wine and the rest of the dried fruits. Reduce it for a few minutes.
  9. Serve the stuffed pork “piano” with the sauce, some of the dried fruits and a few gently fried strawberries.

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