Royal roast with apples
16 servings
180 minutes
Royal roast with apples is a true embodiment of the wealth of European cuisine. The combination of tender pork ribs baked to a golden crust and fragrant stuffing, where crispy corn meets the softness of apples, onions, and celery, creates an amazing palette of flavors. The addition of sage and parsley gives the dish an exquisite freshness, while chicken broth and butter ensure juiciness. The roast is filled with harmony of sweet and salty, and its rich aroma makes it an ideal choice for a family dinner or festive feast. Historically, dishes with apples were popular among European nobility as they symbolized abundance and sophistication. Serve it with a glass of tart red wine to highlight its royal character.
1
Mix corn kernels with breadcrumbs. Finely chop the celery and onion. Peel and dice the apples.
- Fresh corn kernels: 300 g
- Breadcrumbs: 1 glass
- Celery stalk: 4 g
- Onion: 1 head
- Granny Smith apples: 2 pieces
2
Preheat the oven to 160 degrees. In a large skillet over medium heat, melt the butter. Sauté the celery and onion for about 10 minutes, then add the apples, sage, and parsley; season with salt and pepper. Mix the sautéed mixture with corn and breadcrumbs. Pour in the lightly beaten egg and broth. Season with salt and pepper.
- Butter: 4 tablespoons
- Celery stalk: 4 g
- Onion: 1 head
- Granny Smith apples: 2 pieces
- Crushed sage leaves: 2 tablespoons
- Chopped parsley: 70 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh corn kernels: 300 g
- Breadcrumbs: 1 glass
- Chicken egg: 1 piece
- Chicken broth: 1 glass
3
Rub the pork ribs with oil, salt, and pepper and place them in a dish. Put part of the filling in the center, and the rest in a baking dish. Bake the ribs for about 2 hours (if they start to burn, you can cover them with foil). For the last 45 minutes, bake the filling together with the ribs. Remove both dishes from the oven, let the meat 'rest' for 15 minutes, and serve. Enjoy your meal!
- Pork ribs: 1 piece
- Extra virgin olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste