Baked in the oven neck with vegetables and mushroom sauté

Baked in the oven neck with vegetables and mushroom sauté

Baked in the oven neck with vegetables and mushroom sauté


zucchini – 1 pc.
red onions – 2 onions
eggplant – 1 large
leeks (white part only) – 1 stalk
pork neck – 3 kg
sweet peppers multicolored – 3-4 pieces.
olive oil “extra virgin”
freshly ground black pepper
Dried porcini mushrooms – large handful
dry rosemary – 2 sprigs
mushrooms (oyster mushrooms) – 200 g


Eggplant prepared in advance, having cut along the thick layers (about 1 cm thick), put in a bowl. Season with salt on both sides and place in refrigerator for at least 2 hours. Then rinse with running water and pat dry with paper towel.

Dried porcini mushrooms to put in a bowl and pour 0.5 liters of warm boiled water or water without gas out of the bottle. Close foil and leave for 25-30 minutes.

Cheick dry with paper towels, put on the board. With a sharp knife to make cuts on the meat cross without cutting through to the end of about 1.5-2 cm thickness of the resulting pieces -.. About 3 cm As a result, the neck should resemble the drop-down book. Fluff pork with olive oil, salt, cover with foil and set aside.

2 sweet peppers greased with olive oil and bake in the PA zogretoy to 210 ° C oven for 8-11 min., Before the appearance of black markings. Then, remove the peppers from the oven and place in a sleeve for baking or a sealed plastic bag for 10-15 minutes.

Remove the peppers from the bag, peel, remove the seeds and the stalk. In no case do not wash! The pulp is cut into strips.
Zucchini cut into thin slices and then into strips. Leek cut into several pieces, rinse and dry. In a large skillet heat the olive oil and fry the prepared eggplant, zucchini and leeks until golden brown. Season with salt and cool.

Each incision in the neck to reveal as much as possible, sprinkle with freshly ground pepper, rubbing it into the meat with your fingers, and fill the sauteed vegetables, if desired, alternating them and tightly clutching freshly filled part of the neck to the previous one.

Neck tied with string, brush again with oil and fry in a large frying pan over high heat on all sides until golden brown, put in the package for baking. Bake in a preheated 180 ° C oven for 25 minutes. for every 0.5 kg of meat plus 25 minutes. the whole piece (for pieces weighing 3 kg – 25 x 6 + 25 = 175 minutes, ie almost 3 hrs.).

Carrot and the remaining peppers peeled, cut into small cubes. Oyster split hands, wash, remove the hard stem, pulp as well pick your hands into strips. Soaked mushrooms drain, pat dry with paper towels and pore- to show. Red onion cut into small cubes.

Heat a large frying pan with 4 tablespoons of olive oil. Pour there all vegetables and mushrooms and fry until almost cooked. Add rosemary leaves and 3 tablespoons liquid from soaking the mushrooms and bring to a boil, remove from heat. Cover with foil cell.

Take the meat out of the oven, let stand for 20 minutes. Get out of the bag, remove the twine and bake under the grill another 4-6 minutes. Slightly cool.

Saute put through the mold onto a plate. Cut the neck into portions. Put next to the cell and serve immediately.

Bon Appetit!

Baked in the oven neck with vegetables and mushroom sauté

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