Sweet and sour Nero dei Lepini pig cheek with pine nuts and 5 Grappoli balsamic vinegar

Procedure

• 1

  Add all ingredients to a pot and bring to a boil, add the rice and cook al dente; drain and cool to lukewarm.

• 2

  Moisten with red wine and chestnut honey.

• 3

  Bake at low temperature with slight humidity.

• 4

  Cook for an hour, moisten with the remaining red wine, then cook about one more hour. Slice the pork cheek when done.

Assemble the dish

Create a bed of lamb’s lettuce on the plate, then top it with the sliced pig cheek and toasted pine nuts; garnish with Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena.