Description
Hirino me selino-the original title of this delicious hearty winter dishes of traditional Greek cuisine. Juicy meat with aromatic celery in a lemon-egg filling!!! Prepares simple, minimum ingredients and spices! But... very tasty!!!
Ingredients
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The Apium graveolens Dulce
1.5 kg
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Pork
1 kg
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Olive oil
0.75 pc
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Onion
1 pc
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Salt
-
Black pepper
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Chicken egg
2 pc
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Lemon juice
Cooking
Celery wash, to Rob and to put aside the leafy part (they need to use in the end) cut into pieces, pour boiling water and boil for 5 minutes.
Meat, as I have said, must be low fat. I will use pieces of suckling pig, directly with the skin. Wash the meat, cut into convenient pieces for you.
The amount of olive oil. Pour oil in a pan and heat up. In boiling oil to put the meat and fry till slight Browning.
Add chopped onion, fry.
Now in a pan ship the celery with the broth, sprinkle with salt and pepper, proverjaem until cooked ingredients. At the stage of "almost ready" to be sent to cook and plate ( left behind) celery.
From the pan to get the 2 ladle of broth and let cool slightly.
Beat eggs in a lush foam, add a thin stream of the broth and lemon juice. Beat in the starch and a thin stream pour into the pan, stirring occasionally. Another 5 minutes proverjaem that the broth was thicker and off. Ready!!!
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