Slow cooked island pork belly with local lobster and cep cannelloni
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Ingredients
Fish & Shellfish
Salad & Fresh Herbs
- 500g of cep mushrooms, sliced
- 3 bay leaves
- 1 sprig of thyme
Fresh Meat
Dairy
- 31 knobs of butter
- 200ml of milk
Oils & Vinegars
- 2 dashes of olive oil
- vegetable oil
- 150ml of white wine vinegar
Store Cupboard
- 500g of pasta flour
- 6 egg yolks
- 1 egg
- salt
- 30g of flour
- black pepper
- 1 tbsp of black peppercorns
- 200g of brown sugar
- 1 sprig of rosemary
- 200g of sea salt
Beverages
- 103.3ml of water