Riet pork on a French baguette

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Riet - a traditional French pate. This dish is not just an important element of French cuisine, but it is possible to tell, legendary. In France, there is even a "brotherhood of the knights of Rieti". And in the city Mamert annual festival of Reutov. Feature of rieta unlike regular paste is sufficiently long low-temperature treatment of meat. Riet usually eat, spread on bread, and perfect - on a crispy French baguette, the recipe of which I also give as a bonus :) Come and get it!

Ingredients for Riet pork on a French baguette

Step by step instruction of cooking Riet pork on a French baguette

Шаг 1

At the bottom of the heat-resistant vessel (I have a ceramic pan for the oven) put the thyme, "tails" from parsley, Bay leaf, pepper peas.

Шаг 2

Also put a knife crushed garlic and parsley.
I have the root were very thick, so I cut slices.

Шаг 3

Fans of spicy can add chilli.

Шаг 4

Next, spread the meat.

Шаг 5

Pour the wine and salt to taste.
Suggest to take it semi-dry or semi-sweet and not dry wine.
A light sweetness adds pate an extra spice.
If You have a dry wine, add about 1 tablespoon of sugar.

Шаг 6

Cover with a lid and sent in a preheated 160 degree oven for 3-3.5 hours.

Шаг 7

Meat disassemble the fibers.
Fat and fat left as is.
Bone, tendons and cartilage throw out (or give the animals a home or street).

Шаг 8

The broth does not pour.

Шаг 9

It needs to drain.

Шаг 10

Now the bonus give the recipe of the baguette.

Шаг 11

Step-by-step photos of dough, I unfortunately did not, but I think it will be quite clear.
Take 0.5 cups of warm water and about 0.25 Cup of flour and sugar. Sugar dissolved in water.
If You have an active yeast (the granules are larger), and dissolve in the water, if baking (small beads), then mix with the flour. Combine the flour with the liquid.
To the remaining flour add salt.
When the yeast starts to work, mix them with flour and salt. Knead and gradually add the remaining water.
Cover the bowl with the dough with a towel and leave for 30 minutes.
Then stretch the dough into a pancake, fold three times in one and in the other direction.
Let rise for another 1-1.5 hours.

Шаг 12

Ready divide the dough into 2-3 parts.
I wanted a thin baguettes, so divided into 3 parts.

Шаг 13

Each bun roll into a thin pellet (about 0.7 cm).

Шаг 14

Roll the cake roll.

Шаг 15

Future put the baguettes on the baking tray lined with parchment paper that is sprinkled with flour.

Шаг 16

Cover with a towel and leave to proof for 40-50 minutes.

Шаг 17

After this time, baguettes markedly increased in size.

Шаг 18

They do cuts as you like.

Шаг 19

In a preheated 220-230 degree oven, put heat-resistant container of water.
Above it put the baking sheet with the baguettes and bake for 20 minutes.
After 20-30 minutes (depending on thickness of baguettes, I baked 20 minutes) take out the water, reduce the temperature to 180 degrees and bake the baguettes for another 20-30 minutes.

Шаг 20

Enjoy the baguettes and just

Шаг 21

And our wonderful rieta!