Roasted pork shoulder with hazelnut sauce – Food & Home Magazine

Ingredients

• 45ml (3 tbsp) olive oil
• 3 fresh bay leaves
• 4 sprigs fresh rosemary
• 4 garlic cloves, chopped
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 1 small onion, finely chopped
• 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
• 1kg pork roast
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) dry red wine
• 45ml (3 tbsp) butter
• <h3>Sauce</h3>
• 20g hazelnuts, toasted and finely ground
• 15ml (1 tbsp) cake flour
• 60ml (¼ cup) Marsala
• 30ml (2 tbsp) milk
• 60ml (¼ cup) fresh cream