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Schiffala

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 120 minutes
Energy: 868 kcal / serving

Instructions

  • 1.   Peel and wash the carrots, peel an onion and stud it with cloves, and peel the garlic.
    Put everything in a pot with 3 liters of water and the bouquet garni.
    Bring it to a boil.
  • 2.   Submerge the meat, let it simmer on low heat for 1 hour and 30 minutes to 2 hours.
  • 3.   Wash the potatoes, cook them with the skin in salted boiling water for 25 minutes.
  • 4.   Peel them while still hot, cut them into slices, immediately season them with a vinaigrette of pepper, salt, mustard, and vinegar.
    Retrieve the peeled onion, cut it and add it to the salad with pickles and chopped parsley. Mix everything together.
  • 5.   Cut the bacon into cubes, melt and grill it in a pan.
  • 6.   Add the bacon to the salad with a little bit of the cooking fat.
    Drain the meat, slice it, and serve everything together.

Ingredients for servings

  • 1.2 kg of pork shoulder
  • 2 onions
  • 4 cloves
  • 2 garlic cloves
  • 2 carrots
  • 1 kg of potato
  • 200 g of smoked bacon
  • 1 teaspoon of mustard
  • 3 tablespoon of oil
  • 1 bunch of parsley
  • 4 pickles
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    868 kcal
    43 %
  • Fat
    59,15 g
    85 %
  • of which saturated
    20,16 g
    101 %
  • Carbohydrates
    31,57 g
    12 %
  • of which sugar
    4,62 g
    5 %
  • Protein
    46,54 g
    93 %
  • Fibers
    4,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.