Pork With Apple Puree

Preparation:

Preparation: Brown the pork in oil, garlic, carrot and celery. Sprinkle the meat with half a glass of Barolo and cook it for an hour on low heat after having half covered it with broth, then add 300 g of previously browned porcini mushrooms. Instead of fresh porcini you can use dried ones. For the side dish, boil 3 peeled and sliced rennet apples for 15 minutes with a glass of Barolo and a spoonful of sugar. To obtain a soft mixture, help yourself with a fork. Serve the sliced pork garnished with mushrooms, soaked in the cooking sauce and naturally accompanied by the apple puree.