Marinated Neck and Vegetables, Baked

To prepare a special garlic sauce, start by rubbing garlic with salt and oil, creating a fragrant paste that will give a unique flavor to the dish. This sauce should be intense and have a creamy texture. A few hours before you start preparing the meat, place a whole piece of meat, such as pork or beef, in a bowl and coat it on all sides with the previously prepared garlic sauce mixed with freshly chopped basil. This step is essential to allow the flavors to penetrate the meat well. After coating the meat, pour wine over it and cover the bowl with plastic wrap. Leave it at room temperature, turning the meat a few times to marinate evenly.

Meanwhile, clean the necessary vegetables. Finely chop the onion, and the herbs, such as parsley and dill, should be minced. The potatoes need to be peeled and sliced into thin rounds, and if the mushrooms are fresh, they should be cleaned and sliced. In a pan, heat a little oil and sauté the onion just until it softens, without browning it, to preserve its delicate flavor. Once the onion is ready, set it aside.

In a greased baking dish, place a layer of sliced potatoes, which you can salt and pepper to taste. In the center of the dish, place the piece of meat, which can be left whole or cut in the middle without reaching the bottom of the dish. Surround the meat with the slices of mushrooms and pour ¾ of the marinade obtained, mixed with the sautéed onion. Sprinkle dill and paprika on top, adding a touch of color and flavor.

Preheat the oven to maximum temperature for 10 minutes, then cover the dish with aluminum foil and place it in the oven for about 60 minutes on low heat. During this time, it is important to check the dish from time to time, adding the remaining marinade to keep the meat juicy. After the time has expired, remove the aluminum foil and return the dish to the oven for another 20-30 minutes until the meat is beautifully browned and fully cooked.

Once ready, let the dish cool for five minutes, then slicing the meat will be much easier. Serve the dish while it is warm, portioning on the plate potatoes, mushrooms, and slices of meat, drizzling with a little sauce from the dish and sprinkling with fresh parsley. As a side, a green salad will perfectly complement this delicious dish, bringing a fresh and refreshing contrast. This dish is not just a meal, but a culinary experience that beautifully combines flavors and textures. Enjoy your meal!

 Ingredients: Marinade - 1 small head of garlic, pressed - salt - oil - 1/2 teaspoon basil - ½ l dry white wine. Others - 1 medium onion - 2-4 potatoes - 4-6 large mushrooms - ½ bunch of fresh dill, finely chopped - 1-1 ½ kg neck or shoulder (whole piece with some fat) - sweet paprika, to taste - pepper, freshly ground - butter - 1/4 bunch of fresh parsley, finely chopped, for serving.

 Tags:  onion greenness garlic potatoes unt oil mushrooms wine gluten-free recipes