Jelly Zeraria
Zeraria is a typical winter dish prepared in Val Bormida, especially at Christmas time.
Ingredients
500 g of pork
500 g of veal
2 pork legs
300 g of pork head
Half hen
Onion
Laurel
Carrot
Salt
Preparation
For the preparation, begin by cleaning the meat, then let a pot of water boil for 1-2 minutes; drain the water, rinsing the meat and removing all the foam. Pour clean boiling water over the meat and let it simmer gently over low heat without lid until the meat is deboned (3 hours).
Add salt, carrot and onion after one hour or two of cooking. After three hours, filter the broth and remove the meat from the pot; cut it successively into small pieces.
Combine the cubed meat and the broth filtered in a saucepan. Add a little more salt and boil everything. Once boiling temperature is reached, let it cool for a few minutes. Arrange the meat and broth in a bowl, previously rinsed with cold water.
Cover the boiled meat with the film and let it rest in a cool place.
Serve Zeraria by cutting a slice and placing it on a laurel leaf.
