Fricassée of pork in wine sauce (Tour de France Recipe Eurosport)
Pork Fricassé in Wine Sauce - A Recipe from the Heart of Savoy In the heart of gastronomy, fricassé is a cooking method that evokes rich meals, enticing aromas, and unforgettable moments spent with loved ones. This pork fricassé recipe, inspired by the culinary traditions of the Savoie region, is perfect for a special dinner or to celebrate a special occasion. With a long-standing history, fricassé speaks to us about a culinary art that combines simple ingredients with refined cooking techniques. Preparation time: 30 minutes Baking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 6 Necessary ingredients: - 1.5 kg pork tenderloin and/or pork neck - 6 tablespoons olive oil - 125 ml dry white wine - 125 ml red wine - 75 ml brandy - 2 onions, finely chopped - 250 ml vegetable broth (ideally from carrots, celery, bell pepper, parsnip, potato, mushrooms, etc.) - A few sprigs of fresh thyme - 1 teaspoon dried tarragon - 1-2 bay leaves, crushed - White flour, for dusting the meat - 1 ladle of fresh cream - Salt and pepper to taste - Optional: a pinch of hot paprika and granulated garlic Preparation: 1. Marinating the meat: Start by cutting the pork into cubes about 2-3 cm. It is important not to make them too small, as we want the pieces to remain juicy during cooking. Place the meat in a large bowl and add a mixture of 2 tablespoons of olive oil, white wine, brandy, thyme, tarragon, pepper, and, if desired, two crushed bay leaves. Cover the bowl with plastic wrap and let it sit in the refrigerator for 10-12 hours or, ideally, overnight. Marinating is essential to enhance the meat's flavor. 2. Preparing the meat: After the meat has marinated, take it out of the refrigerator and squeeze it well to remove excess liquid. Use an absorbent towel to pat it dry. This step is important as it helps achieve a golden and crispy crust during frying. Dust each piece in flour, ensuring it is evenly coated. 3. Frying the meat: In a large non-stick pan, add the remaining olive oil and the chopped onion. Sauté the onion over medium heat until it becomes golden and translucent. Add the pieces of meat to the pan, frying them on all sides until they are slightly browned. This process will help intensify the flavors. 4. Boiling: Once the meat is browned, add the vegetable broth, red wine, and the marinade in which the meat was sitting. Mix well and bring everything to a boil. Cover the pan with a lid and let it simmer over low heat for about 2 hours. This long cooking time will make the meat extremely tender and full of flavor. 5. Adding the cream: After the two hours of cooking, add the cream and stir to incorporate it into the sauce. Taste and season with salt and pepper to your liking. Let everything simmer for another 15 minutes so that the sauce thickens slightly and the flavors combine perfectly. 6. Serving: Once the fricassé is ready, you can serve it warm, garnished with freshly chopped parsley, a few sprigs of fresh thyme, and slices of boiled carrot for an extra splash of color. This recipe pairs perfectly with mashed potatoes or a side of steamed vegetables that will complement the intense flavors of the meat. Tips and tricks: - If you want a spicier flavor, add a bit of hot paprika and granulated garlic to the marinade. - You can experiment with different types of wine, depending on your taste, but make sure to use quality wines, as their flavor will influence the sauce. - This recipe can also be adapted with chicken or beef while maintaining the same cooking technique. - You can prepare the fricassé a few hours before serving, and the flavor will be even better as the aromas will intensify. Nutritional benefits: Pork is an excellent source of protein and contains B vitamins, essential for energy metabolism. Additionally, the rich vegetable sauce adds fiber and nutrients, making this dish a nutritious and hearty choice. Frequently asked questions: - Can I use other types of meat? Absolutely! You can replace pork with chicken or beef, adjusting the cooking time according to the type of meat used. - How can I keep the sauce thicker? Make sure to add the cream at the end and let it simmer for a few minutes to thicken. If you want an even denser sauce, you can add a pinch of cornstarch dissolved in cold water. This pork fricassé in wine sauce is not just a delicious dish, but also an example of how quality ingredients, cooked with patience and passion, can create memorable moments around the table. Enjoy every bite and let yourself be carried away by the aromas! Bon appétit!
Ingredients
- 1.5 kg of pork tenderloin and/or neck 6 tablespoons of olive oil 125 ml of white wine 125 ml of red wine 75 ml of brandy 2 onions 250 ml of vegetable broth (1 carrot
- celery
- bell pepper
- parsnip
- potato
- mushrooms
- etc.) tarragon
- fresh and dried thyme white flour a ladle of fresh sour cream salt
- pepper
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