Ingredients:
1 kg of "scannaggio" (meat which is located near the neck) of pork chopped pickled
5 papaccelle
salt Preparation:
in a "baking dish (copper pot), put the meat with 1 liter of water and salt, cooking it for about an hour. Meanwhile papaccelle clean and wash, chop and add to meat almost cooked. Cook until the water dries. Do not add more seasoning.
1 kg of "scannaggio" (meat which is located near the neck) of pork chopped pickled
5 papaccelle
salt Preparation:
in a "baking dish (copper pot), put the meat with 1 liter of water and salt, cooking it for about an hour. Meanwhile papaccelle clean and wash, chop and add to meat almost cooked. Cook until the water dries. Do not add more seasoning.
reported Recipe by: http://www.quascirana.it
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