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SADDLE OF SUCKLING PIG WITH WALDVIERTEL CARAWAY, PORK RAVIOLI AND SAUTÉED POINTED CABBAGE

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SADDLE OF SUCKLING PIG WITH WALDVIERTEL CARAWAY, PORK RAVIOLI AND SAUTÉED POINTED CABBAGE

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Ingredients

Adjust Servings:
Saddle of Suckling Pig
800 grams saddle of suckling pig boned but with its rind
1 sprig rosemary
1 sprig thyme
1 bay leaf
2 cloves Garlic
Olive Oil
preferably from the Waldviertel region of Austria caraway seeds
Pork Ravioli
2 pork knuckles
8 Peppercorns
2 Bay Leaves
200 grams root vegetables
1 Onion
2 tablespoons sunflower oil
1/2 litre White Wine
50 grams Cold Butter
200 grams pasta dough
caraway seeds
Pointed Cabbage
400 grams pointed cabbage
80 grams Butter
Pepper
  • Serves 4
  • Medium

Ingredients

  • Saddle of Suckling Pig

  • Pork Ravioli

  • Pointed Cabbage

Directions

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Toni Mörwald

At the age of 22 he was awarded his first Gault Millau toque and from then he expanded his activity to other restaurants, a catering business, two hotels and a culinary school while dedicating himself to the training of more than 300 professional chefs. These cooks are now working around the world, where they hold the top jobs in some of the finest restaurants. Toni Mörwald was nominated Cook of the Year in 2004, entered the list of the Relais & Châteaux Grand Chefs in 2006 and was named “Euro Toques Master Chef” in 2008. He teaches cooking and gives advice on cooking on Austrian radio and TV. Over the course of the years the MÖRWALD GROUP has become increasingly involved in exciting hotel & restaurant projects and has continued to open its own restaurants.

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