Rouelle of pork with ceps

Rouelle of pork with ceps

Number of peoples 5 peoples
Preparation time 10 min + 1 night
Cooking time 1 h 30 min


2kg of Rouelle (thick slice of fresh, bone in, ham shape like a wheel),
500g dried ceps,
12 peeled shallots,
18 garlic cloves, non-peeled,
1/2 Bourgueil wine,
75ml eau-de-vie or cognac,
1 thyme sprig,
1 bay leaf,
salt, pepper,
3 tbsp. walnut oil.


The day before:
Place the pork in the baking dish, sprinkle with eau-de-vie and wine, and cover tightly with aluminum foil. Let it marinate overnight in a cool place.

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