Tag: Smith

Recipe Millefeuille of pork and Granny Smith apples with vermouth sauce – Italian Cuisine

Recipe Millefeuille of pork and Granny Smith apples with vermouth sauce


  • 1 Kg pork neck
  • 50 g vermouth
  • 3 Granny Smith apples
  • sage
  • rosemary
  • extra virgin olive oil
  • coarse salt
  • pepper

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.

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