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Salsify carbonara with confit pork cheek, crackling and chestnuts

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

1

Duck fat

300 g

Pancetta

2

Pork cheeks

4

Batons of salsify

2

Garlic cloves

1

Lemon

2 tsp

Parsley

3

sprigs Rosemary, fresh

3

sprigs Thyme, fresh

1

Egg yolk

1

Black pepper, freshly ground

1

Black pepper

1

Cardamom pod

1

Cinnamon stick

1 tsp

Cloves

1 tsp

Fennel seeds

1 tsp

Juniper berries

1 tsp

Peppercorns, black

1 pinch

Salt

1

Salt

250 g

Sea salt flakes

1

Star anise

2 tsp

Sugar

1

Vegetable oil

900 milliliters

Cream

1

Milk

150 g

Parmesan, grated

300 milliliters

White wine

1

Pig skin, about 20cm square

8

Vacuum packed cooked chestnuts, finely sliced or shaved