Obs de ciun in brine

Obs de ciun in brine 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

During the slaughter of the pig you put aside the back bones not completely be hulled.

Then you achieve in a suitable Bowl with salt, Bay leaves and a bit of Juniper lasciandovele for a week.

Then you do the individual pieces to dry in a cool and well-ventilated place.

Finally Cook the bones without salt and serve with boiled potatoes and cucumbers large to immerse in salt scale.

Calories calculation

Laurel (10)
Large cucumbers (56)
Juniper (5)
The back bone of the pig (100)
Boiled potatoes (720)
To serve: (1)
Salt scales (1)
Salt (1)

Calories amount per person:

223

Ingredients and dosing for 4 persons

Bones of pig's back
Salt
Some leaves of laurel
Little of juniper
To serve:
Some of boiled potatoes
Some of big cucumbers
Shredded salt

License

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