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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...

Beet Salad with Zucchini, Asparagus, and Pear



ingredients

for 4 people
  • 1 bunch of green asparagus.
  • 2 medium zucchini.
  • 2 pears, unpeeled.
  • 1 or 2 ripe tomatoes.
  • cooked black beans (or white beans work too).
  • small chunks of cheese (whatever you fancy).
  • toasted sliced almonds.

for the dressing:

  • juice of 1/2 lemon.
  • freshly ground black pepper.
  • salt.
  • 1 tsp honey.
  • 6 tablespoons extra virgin olive oil.

preparation

Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now.
Get your asparagus ready...
and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside.
Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine...
Drop those zucchini ribbons into boiling salted water too. Give them just 3 minutes, then drain and cool them down right away.
When you're ready to serve, arrange the zucchini and asparagus on your plates along with the tomato cut into small dice, the well-drained beans, the cheese, and paper-thin slices of pear (which you'll want to brush with a bit of lemon juice so they don't brown on you). Scatter the toasted almonds over everything.
Drizzle that lovely dressing all over...


and I really hope you enjoy it!

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