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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...

Salt Cod and Potato Poti-Poti


A salad that just looking at it makes you hungry!



Ingredients

for 4 people
  • 500g salt cod, flaked.
  • 1.5kg potatoes.
  • 1 roasted red pepper.
  • 1 roasted sweet onion.
  • 3 ripe salad tomatoes.
  • arbequina olives.
  • black olives.
  • salt.

for the dressing:

  • 1 pinch of sweet paprika.
  • plenty of ground black pepper.
  • salt.
  • 120ml extra virgin olive oil.

Preparation

Rinse the potatoes and put them whole and unpeeled in a pot covered with cold water. Salt the water and boil for 30 minutes, checking that they're cooked through — this will depend on how large they are.
Once they've cooled down, peel them and cut into cubes.
Roast the pepper and the onion — you can see how to do this here.
Flake the desalted cod into small pieces.
Cut the tomatoes into chunks.
In a large bowl, mix together the potato cubes with the cod and the tomato...
the chopped pepper and onion...
In a separate small bowl, whisk together the 120ml of oil with the sweet paprika, black pepper, and salt...
Dress everything with this oil, stirring well so all the ingredients are nicely coated. Cover the bowl and let it marinate in the fridge for at least two hours.
Just before serving, toss in the olives...


Enjoy!

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