Shelf Life For Ensure

IN WET ROAST STUFFED MUSHROOMS AND CHESTNUTS

INGREDIENTS for 4 people: 800 gr

. cup of pork, 20 bollitte chestnuts, peeled 3 tablespoons oil, 1 clove of garlic, 1 sprig of rosemary, 1 dl. white wine, 2 dl. meat broth, salt and pepper.

PREPARATION:

Sauté in a pan with olive oil, rosemary, garlic (no shirt) and meat. When the meat is perfectly golden, season with salt and pepper. Add wine and continue cooking for about 40 minutes, basting occasionally with a little stock. Add chestnuts and continue cooking for about 15 minutes, still continue to pour in the broth. When the roast is tender to the touch of a fork and slice the meat, serve it hot with the chestnuts and gravy.