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Ингредиенты
- one called for in the original and halved the rest of the ingredients. 5 lbs is a lot of pork shoulder! All in all,
- 1 quart heavy cream
- 2 cups buttermilk
- 4 tablespoons
- unsalted butter
- 3 heads of garlic,
- top 1/2 inch cut off
- One 3-ounce
- Parmigiano-Reggiano cheese rind
- 2 small sage sprigs
- One 5-pound, boneless
- pork shoulder roast
- Kosher salt
- Pepper
- 4 medium fennel bulbs
- (3 pounds), trimmed and cut into wedges
- 1/4 cup extra-virgin
- olive oil
- Chopped parsley, for
- garnish
- 1. In
- a pot just large enough to hold the pork, combine the cream with the
- buttermilk, butter, garlic, cheese rind and 1 sage sprig. Season the pork with
- salt and pepper and add to the pot. Bring just to a simmer. Cover, leaving it
- slice the pork. Arrange the fennel and garlic on a platter and top with the
View Full Recipe at CHEWING THE FAT
