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Pork Ribs and Sausage Platter

I can't quite put into words the taste and aroma of this stew. If only photographs could carry scent. Ingredients For 4 people 3 pork ribs. 600g fresh pork sausage. A handful of pine nuts. Pitted dried prunes. Dried apricots. 1/2 kg peeled chestnuts. 1 tablespoon cornstarch. 1 teaspoon sugar. 10g dark chocolate. Salt. Olive oil. Vegetable stock. Preparation At the butcher, ask them to cut each rib into three pieces. Cut the sausage into chunks about 6cm long. Put the prunes and apricots to soften in boiling water. In a pot with hot oil, brown the rib pieces and sausage chunks. Once they're nicely golden, add the prunes, chestnuts, apricots, pine nuts, sugar, and chocolate, then cover everything with vegetable stock. If you don't have any, just use water. Cover the pot and let it cook for about 45 minutes. Every now and then, give the pot a good shake. Dissolve the cornstarch in a bit of water and stir it into the sauce, then cook for another...

Asparagus, Pea, and Corn Salad


ingredients

for 4 people
  • one bunch of fresh green asparagus.
  • 250g raw peas (frozen or fresh).
  • 1 can of cooked corn (150g).

for the vinaigrette:

  • juice of one small orange.
  • chopped parsley.
  • 1 level tablespoon of honey.
  • 1 clove of garlic (peeled and with the germ removed).
  • 140g extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

preparation

Make the vinaigrette by mixing all the ingredients together and emulsifying them well. Set aside.
Rinse the asparagus, trim off the woody ends, and slice them lengthwise into ribbons as thin as you can manage.
Drain the water from the corn can.
Cook the peas in salted water for 4 to 5 minutes with the pot uncovered. Once they're tender, cool them down quickly under cold water so they keep that beautiful bright green color.
Do the same with the asparagus ribbons — cook them for 2 to 3 minutes, then refresh them in cold water right away.
Put the asparagus, peas, and corn in a bowl, dress them with the vinaigrette, toss everything together well, and let it sit for about 10 minutes before bringing it to the table.

Enjoy!
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