ASPIC / HUSPENINA Marek Krchňavý [14]

Pork knee 1x Pork meat 1kg Pork tail 1x Carrot 2x Parsley 1x Kohlrabi 1/3x Celery 1/5x INGREDIENTS Salt 5g Bay leaf 2x Pepper whole new 5x Onion 1x Garlic 4x (pieces)

PROCEDURE 1. We will put everything to the pot. We‘ll add abou 4 liters of water. Then we‘ll let it cook for about 1.5 hour.

2. After that we‘ll put out everything from the broth. We‘ll separate meat of bones and then we‘ll cut the meat on little pieces. We‘ll put the cutted meat back to the broth and cook it for minutes. We‘ll cut the vegetables (except of onion) too but we won‘t put it into broth.

3. After that time we‘ll stop cooking. We‘ll add salt and we‘ll add vegetables (except osf onion).

4. Then we‘ll scoop each portions to the bowls. We‘ll put bowls to the fridge for 24 hours.

5. We‘ll spill bowls on plates. Then we‘ll cover it with vinegar and we‘ll add a fresh cutted onion. We‘ll serve it with fresh bread.

BON APPETITE