Pork shank with dried mushroomsGiuseppe Laurenzi
• 50 g dried porcini mushrooms
• 2 pork shanks
• 150 g vegetables (slightly fried)
• 1 glass of wine (rosé if possible)
• butter, salt
Soak 50 g of dried porcini mushrooms in warm water.
Drain, chop and filter the water.
Brown 2 shins in a saucepan with a bit of oil and butter.
Drain and let 150 g of frozen vegetables (slightly fried) wither.
Combine the shins, blend with 1 dl of rosé wine and cook for 2 hours, often wetting with mushroom’s water.
Add the mushrooms, cook for 40 minutes, add salt and pepper.