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Rillettes
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
Rillettes are a pleasure to cook, always filling the kitchen with-rich aromas. The rustic character of rillettes makes them suitable for a casual lunch accompanied by a light red wine.
Ingredients
500 g 500 g 250 g
Method
Soften the carrot, onion and garlic with the minced back fat over a low flame. Add the pork, veal, herbs and spices and continue to turn the mixture for ten minutes. Add the white wine. Simmer over a low flame for two hours turning with a wooden spoon at regular intervals. When the wine has evaporated continue turning the meat in the fat, allowing a small degree of caramelisation. When the meat