Pork with Leaf celery
in egg-lemon sauce
ingredients for the recipe :
Olive oil
570 g pork shoulder
800 g fresh Leaf celery*
170 g onions
250 g Moschofilero wine
520 g water
10 g coarse salt
2 g pepper
2 eggs
1 lemon, approximately 50 g
Execute recipe:
We clean and wash the Leaf celery
well
We cut it according to how we like, I have cut it into coarse pieces
And put it in boiling water to boil for ten minutes
Drain it, rinse it again and let it drain well
In a pot add enough olive oil and add the meat one by one and let it turn golden and turn it golden on the other side. Then add the onions and let them soften.
Add the wine and let it evaporate a little alcohol and add the water and celery, mix (if you see the meat and celery, they are not covered by water, add more water), leave it for an hour over medium heat to simmer until the meat is tender.
When ready, add the salt and pepper, stir, turn off the heat. In a bowl beat the eggs well and add the lemon, if we do not like them too sour, add half a lemon and stirring constantly add a little of the food juice to the eggs to raise the temperature and not cut us when we put them in the pot.
Add them to the pot slowly, stirring quickly until a uniform cream is formed. Serve with French fries.
*Leaf celery (Apium graveolens Secalinum Group or Apium graveolens var. secalinum) also called Chinese celery or Nan Ling celery, is a group of cultivars of Apium graveolens cultivated in East Asian countries for their edible, flavorful stalks and leaves.The stems are thinner than those of Western celery, and curved into round, hollow stalks. Also, unlike with Western celery, the leaves are used as well as the stalks. It has a stronger taste and smell compared to celery. It is used as a flavoring in soups and sometimes pickled as a side dish.