area of production
Località Val di Chio Castiglion Fiorentino
blend
Moraiolo, Frantoio, Leccino, Ragiale
average altitude
250 – 350 mt
average age of olive trees
Centuries old
type of pruning
Open pot
harvest type
By hand
crushing method
Continuous cycle
extraction
Cold 27°
Available sizes
0,10 – 0,25 – 0,50 – 0,75 e 3 litre
Debone the pork neck and shoulder, stuff with extra virgin olive oil, salt, pepper, garlic and wild fennel. Place in a vacuum seal bag and cook in the oven (oven tray filled with water, dry oven at 85°C) for 9-10 hours. When it has cooked, divide into portions and put in vacuum sealed bags.
Sear the portions in a non-stick fry pan without oil, so they are crunchy on both sides, but particularly the skin side. Keep warm and cover with a caramel sauce.
For the apple purée, melt together butter, sugar and coriander, adding yellow apples. Brown together well, simmer with wine and brandy, continuing to cook with water. Once cooked, purée together with some extra virgin olive oil.
To one side, blanch the cabbage (roman, green or curly) then sauté in a pan with extra virgin olive oil, salt, vinegar and cane sugar.
To serve, use one single portion of the pork neck, with the apple purée and cabbage on the side. To finish, drizzle some Collesecco oil on top.
They are five splendid oils with different characteristics; perfect ingredients for a cuisine of both meat and fish “earth and sea” capable of exacting the raw materials.
This is the reason way I chose the olive oils of Azienda Dante Sambuchi, devoted lover of quality and wellness.
