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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...

Quince in White Wine




Ingredients

  • 1 kg quinces.
  • 800 gr dry white wine.
  • 150 gr sugar.
  • Peel of one lemon and one orange (without the white pith).

Preparation

Wash the quinces well, and without peeling them, remove the seeds but leave the hard seed capsule intact.
Cut them into quarters.
Place them in a pot with the wine, sugar, and the lemon and orange peel.
Put it on the stove and cook, covered, over medium heat for one hour. Remove from the heat and let it cool in its own syrup.
Remove the lemon and orange peel. If you want to preserve this for later, pack the quinces and syrup into glass jars and process them in a water bath to seal properly.


This is how we make the most of seasonal fruit around here!
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