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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...

Rice Salad with Marinated Tuna and Zucchini and Carrot Spaghetti





Ingredients

for 4 people
  • 300g Basmati rice (long grain).
  • 400g fresh tuna loin (skinless and boneless).
  • 1 zucchini.
  • 2 carrots.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the tuna marinade:

  • 100g cherries (pitted and chopped).
  • 100ml extra virgin olive oil.
  • 1 tablespoon white wine vinegar.
  • 4 tablespoons orange juice.
  • 1 clove garlic, minced.
  • salt.
  • chopped parsley.

Preparation

Wash the zucchini and turn it into spaghetti by slicing it with a mandoline...
Place the zucchini spaghetti in a bowl with two tablespoons of water, salt, pepper, and a tablespoon of olive oil.
Cover the bowl and cook in the microwave for 4 to 6 minutes — check that they're tender...
Peel the carrots and do the same thing — slice them into ribbons...
Cook the rice according to the package directions, then toss it together with the zucchini and carrot.
Transfer everything to a bowl and pop it in the fridge.
Now make the vinaigrette for the tuna by whisking together all the marinade ingredients until they're well emulsified...
Cut the tuna into very small cubes and keep them chilled in the fridge.
10 minutes before you're ready to serve, toss the tuna cubes with the vinaigrette...
Let it sit in the fridge for 7 to 8 minutes — no longer than that.
Mix the marinated tuna with the rice and serve...

 Enjoy!
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