将所有腌料配料混合制成腌汁并冷却。将猪颈肉浸入腌汁中，静置过夜。然后将肉真空包装后在 75°C 烤箱中烹制。同时，将土豆煮熟并捣成泥，加入特级初榨橄榄油、盐和胡椒搅拌至顺滑。将苹果切块在平底锅中煎至金黄。将紫甘蓝切丝，用醋、盐和胡椒腌制。上菜时，将猪颈肉切片，用少许特级初榨橄榄油在平底锅中煎至表面金黄。在盘中铺上土豆泥，加入煎好的苹果和腌制的紫甘蓝。将热的猪颈肉配上苹果芥末酱一同上桌。
为了突出这道菜的浓郁香气，选用了翁布里亚 DOP 特级初榨橄榄油。其中等果香带有明显的草本气息，伴有杏仁和朝鲜蓟的香味，搭配中等强度的苦味和辛辣感，能够支撑松露的复杂口感和帕尔马干酪 DOP 的咸鲜味，同时不会掩盖大蒜和辣椒的细腻风味。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
