Pork Neck Stuffed with Chestnuts on Leek Carrots with Potato Gratin

Rinse potatoes, make, remove peel, cool and cut into slices.

Score chestnuts crosswise, roast in the stove until the skin cracks, peel and chop coarsely.

Chop chives and parsley.

Remove peel from carrots and cut into fine slices.

Clean and slice spring leeks, peel and finely dice onion.

Peel and core tomatoes and cut into small cubes.

Remove the sausage meat from the intestine into a suitable bowl. Add onion, kitchen herbs and chestnuts, season with iodized salt and pepper – mix well.

Cut the pork neck and open it. Spread the chestnut filling with a palette. Roll up the neck, make a cross-band with string, season with iodized salt and pepper and fry all around in hot clarified butter. Add clove, juniper and bay leaf, pour in vegetable soup, fill up with malt beer and roast in the stove at 180 to 200 °C for about 40 minutes.

Sauté spring leek and carrots in hot clarified butter, add whipping cream and season with salt and pepper. Reduce slightly and add kitchen herbs. Arrange potato slices side by side in a buttered ovenproof dish, season with iodized salt, pepper and nutmeg, evenly distribute diced tomatoes on top, sprinkle grated cheese on top, drizzle with a little whipped cream and bake in the oven until golden brown.

Serving:

Leek carrots on flat plate

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