Pork neck potato potage
With colder weather arriving, the warmth of this dish with the heat of Serranos makes for a great fall dish.
Roast neck bones and half the vegetables with olive oil and salt. Deglaze pans with white wine. Process vegetables, add sage and paprika.
Layer liquid, remaining vegetables, pork neck and processed vegetables in 6 quart enameled cast iron. Cook in 400 degree oven with lid ajar for an hour or until meat is falling off bone. Remove pork, cool, debone, chop. Add cartilage to taste. Remove pot from oven, add meat, let sit for a half hour covered on top of stove.
Serve with a hearty red wine like a Cotes du Rhone.