Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

SHIN BONE OF PIG

how is the shin bone of pig cooked?

In a heat-resistant pan you make imbiondire the garlic and the rosemary, you tie around the sprigs everything with a white thread because doesn't lose the needles, you put the shin bones and do you them to brown from all the parts, salty, peppery, you pour the wine and hand him/it to excitement. You remove the heat-resistant pan from the fire, cover her/it with a sheet of aluminum paper, rolled up on the edge because the vapor doesn't go out, and put her in oven to 180°, to cook for an oretta and half.
You check the cooking, you put again in oven without the paper, so that to make to tighten the juice, you eventually regulate of salt. If the shin bones were well gilded and shiny, you support above the paper, without sealing her/it, to prevent that they dry. Turns them to you and still cook them for mezz'ora. To completed cooking, you remove the shin bones and prepare them on a warm dish.