- 1 Kg pork neck
- 50 g vermouth
- 3 Granny Smith apples
- extra virgin olive oil
- coarse salt
For the recipe of pork and apple millefeuille Granny Smith with vermouth sauce, open it to the wallet, getting a big slice. Blend the leaves of a sprig of rosemary and a sprig of sage with the coarse salt, spread it on the meat, rewind it and bind it as a roast. Bake at 180-200 ° C for about 45 minutes. If you have a thermometer, the heart of the meat must reach 70 ° C. Remove the meat and remove from the pan.
For the sauce: pour a glass of water into the pan and heat it on the stove, low heat, to degrade the cooking base until a thick sauce has formed. Filter it with a strainer and add the vermouth.
For apples: cut the slices into 4-5 mm thick slices and lightly fry them in a pan or oven without seasoning.
To serve: place the sliced meat and the apples in alternating layers, season with freshly ground pepper and extra virgin olive oil and finish with the hot sauce.