Pork with apple puree
Instructions
Saute pork in olive oil, garlic, carrot and celery.
Sprinkle the meat with half a glass of red wine and let it cook for an hour over low heat covered for having half of broth, add 300 g of porcini mushrooms browned.
Instead of fresh porcini mushrooms you can use those buckets.
For the side dish, boil for 15 minutes 3 apples, peeled and sliced, with a glass of Barolo and a tablespoon of sugar.
To obtain a soft compound, use a fork.
Serve the sliced pork garnished with mushrooms, washed by the cooking sauce and of course accompanied by mashed apples.
