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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...

Swiss Chard Stems and Artichoke with Ham and Pistachios


ingredients

for 4 people
  • 400g swiss chard stems.
  • two fresh artichokes.
  • one tablespoon flour.
  • two garlic cloves.
  • a handful of currants.
  • 50g cured ham shavings.
  • a handful of raw pistachios.
  • salt.
  • extra virgin olive oil.

preparation

Roughly chop the pistachios and toast them in a dry pan without any oil. Set them aside.
Peel the artichokes down to the tender leaves, cut them into quarters, or sixths if they're quite large, and remove any fuzzy choke from the center.
Put them in a bowl with cold water and a good handful of parsley to keep them from turning brown.
In a pot of salted water, dissolve the tablespoon of flour and bring it to the boil. Once it's bubbling, add the artichoke pieces and cook them uncovered for about 8 to 10 minutes, until they're tender. Set aside.
We'll save the green chard leaves for another day. Right now we're only using the stems. Rinse them and cut them into pieces about three fingers wide...
Cook them in a pot of boiling salted water until they're nice and soft.
Meanwhile, peel the two garlic cloves and crush them with the flat side of a knife.
Put them in a pan with a good glug of oil. When they start to sizzle...
Add the chard stem pieces and the currants.
Let them fry for a bit, then toss in the artichokes. Keep everything frying for another minute, then take the pan off the heat.
Now stir in the ham shavings.
And finally, scatter over the toasted pistachios.


Enjoy!





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