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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...

Potato Salad with Fried Quail Eggs and Anchovy Oil




Ingredients

for 4 to 6 servings
  • 4 medium potatoes.
  • 4 salad tomatoes.
  • 12 quail eggs.
  • fresh cheese.
  • flaky sea salt.

for the anchovy oil:

  • 120cc extra virgin olive oil.
  • 12 anchovy fillets in oil.

Preparation

To make the anchovy oil: warm the oil in a small pot with the anchovy fillets, mashing them gently with a fork as you go. Once the oil starts heating up, the anchovies will break down on their own. Take the pot off the heat and let everything steep together for about 15 minutes.
Strain the oil through a fine-mesh sieve and keep it in the fridge until you're ready to use it.
Rinse the potatoes well and put them in a pot, covering them completely with cold water and a pinch of salt. Bring to a boil and cook for about 30 minutes. Check that they're tender all the way through, then drain and let them cool down.
Once the potatoes are cool enough to handle, peel them and slice into rounds. Do the same with the tomatoes and the fresh cheese.
Arrange everything on a serving platter in that order—potatoes, tomatoes, cheese—and drizzle generously with the anchovy oil. Sprinkle with a bit of flaky salt.

Right before serving, fry the quail eggs in plenty of hot oil and nestle them on top of the salad.

Give it one more drizzle of that anchovy oil, and you're ready to eat!


Enjoy!
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