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Ingredients
US|METRIC
4 SERVINGS
- 1 boneless pork loin fillets (& pounded)
- 1 pork blade roast (boneless, filet & pounded)
- 1 pork shank (fillet & pounded)
- salt
- pepper
- 12 cups white bread (fresh, cubed)
- 1 cup flat leaf parsley (chopped)
- 2 cups pecorino cheese (shredded)
- 2 cups golden raisins (plumped in marsala)
- 2 egg yolks (each)
- 20 floz heavy cream
- 2 bunches sorrel (fresh, chopped)
- kosher salt (To taste)
- black pepper (To taste, fresh ground)
- 5 lb. heirloom tomatoes (wedges)
- 1 cup garlic (sliced)
- 1 cup flat leaf parsley (chopped)
- salt (To taste)
- 3 Tbsp. thyme (flowering)
- 4 floz extra-virgin olive oil
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Directions
- 1. In mixing bowl, combine filling ingredients & mix well to combine, set aside.
- 1. In mixing bowl, combine all ingredients and mix well to combine.
- 2. Place on parchment lined sheet tray & roast in 200 degree oven for 3 hours
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