Pork Cheek Marsala and Fettuccine , in Marsala Chestnut Mushroom Cream Sauce

 

                                                         

i used fabulous Frozen Iberian  Pork Cheek Meat  From Spain https://www.estrelladecastilla.es/en/products?t=fresh

and i did buy it here in Netherlands by https://boerrobbie.nl/en

the real Sicilian  Marsala  did it buy here by https://www.drankgigant.nl/pellegrino-marsala-fine.html
the recipe and ingredient

ingredient:
iberico pork cheek
salt pepper
flour 00
lard
Marsala
collagen houndstooth broth or beef broth
vegetable juice: carrot celery onions

Demi-glace

substitude

 

Procedure for the Cheek :
prepare the pork cheeks, salt and pepper,
flour them, remove the excess flour
in a pan with clarify  butter or lard,
cook 2 sides.
put the cheeks, sides on a dish
discard the cooking fat, dry the pan with kitchen paper
return the pork cheeks to the saucepan, deglaze with a glass Marsala, put half a litre of concentrated broth with collagen or organic broth you bought
after an hour of gentle cooking, add a bit of raw vegetable juice
continue cooking for one more hour.
put a bit  of demi-glace and another glass  of Marsala
the sauce should be ready and the cooking perfected the cheek should be soft fall apart in the mouth

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For the Fettuccine Marsala Chestnut  Mushroom Cream Sauce

ingredient :

          fettuccine           

butter
chestnut mushrooms
salt pepper
Marsala
cooking cream
demi-glace
cheese mix: pecorino, grana, parmigiano 

procedure for the fettuccine :
cook the fettuccine
meanwhile  
slice the mushrooms and sauté in butter in a frying pan, salt and pepper
deglaze with Marsala wine, add the fresh cream
add the fettuccine, a little cheese, parsley  mix and serve with the pork cheeks