Crown Roast Of Pork (Or Lamb) With Apple/ Almonds Purée
30 pearl onions
Almonds to taste
Take the Pork ribs and tie it up, in order to form a crown shape with it, as in the picture. Salt it using a Ktichen brush and add some bayleaves powder using the brush. Cover with foil paper and reserve while you prepare the apple purée mixture.
Bring to boil, in a pan, 1/² to 1 litre of water and the apples cut in slices. Add to the apples and water the juice of one lime and lime zest. Add water to maintain the level of water for more than halph the pan Let the apples boil until golden brown adding 1 tbsp of sugar 15 minutes before ready. Take the apple slices and purée in a blender. Reserve the apple water to be used during the crown cooking.
Melt slowly, in low heat, 25 grm of butter. Cook, adding 1/³ cup of water, about 50 grm of Funghi Porcini. Add 1 tbsp of sugar, let it cook until it forms a slightly brown sauce. Add to the mixture 1 tsp of Dijon Mustard. Cook for five minutes. Pour over it the apple purée with the apple onions, the almonds and mix until the color is even, slightly golden (takes 5 minutes maximum).
Note: You will have to check the roast crown each 20 minutes until thoroughly cooked. Each checking time you will have to brush the meat with the sauce from the bottom of the pan as well as add a hot sauce made from the apple water, butter and sugar ( previously cooked in a pan).