We have two news.<\/p>\r\n\r\n\r\n\r\n
First, we put a hat.<\/p>\r\n\r\n\r\n\r\n
Secondly, we are temporarily retraining as a culinary public. We found a recipe, again in Prarechansky, and again in Alvian vertical writing. It looks something like this: \u201ctake a large piece of pork, make a seasoning of olives from olives, thyme and pepper, ...\u201d, which, as it were, is not very useful, therefore we offer you our own version.<\/p>\r\n\r\n\r\n\r\n
For 0.5 kilo of pork:
- two tablespoons of honey
- three tablespoons of wine
- one tablespoon of olive oil
- black pepper
- thyme
\u2013 rosemary
\u2013 basil
- mint<\/p>\r\n\r\n\r\n\r\n
Pour a tablespoon of oleia into a bowl, add thyme, rosemary, pepper, basil and mint, mix thoroughly. We put on a low fire, pour in the wine and, stirring, put the honey. When the mixture becomes homogeneous, remove from heat and let it cool slightly. Wash the meat well, marinate in the resulting sauce, and then salt it with coarse salt on all sides. We leave it for a couple of hours in the refrigerator.
Preheat the oven to 190 degrees, put the meat in the baking sleeve - and into the oven. Bake for an hour, take out and you're done - you're great.<\/p>\r\n\r\n\r\n\r\n
PS The recipe is signed in Hellenic as \u039a\u03a1\u0395\u039f\u039a\u0391\u039a\u039a\u0391\u0392\u039f\u03a3 - so this is a very real and modern dish with a similar recipe. Here is confirmation that meat with honey never becomes obsolete.<\/p>","protected":false},"excerpt":{"rendered":"
We have two news.<\/p>\n
First, we put a hat.<\/p>\n
Secondly, we are temporarily retraining as a culinary public. We found a recipe, again in Proto-Rechansk, and again in Alvian vertical writing. It looks something like this: \u201ctake a large piece of pork, make a seasoning from olive oil, thyme and pepper, ...\u201d, which doesn\u2019t seem to be particularly useful, so we offer you our own version. ...<\/p>\n