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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...

Endive Leaves with Smoked Salmon Cream


ingredients

  • endive leaves.
  • 100g filleted salmon.

for the cream:

  • 100g cream cheese (Philadelphia-style).
  • 100g mascarpone cheese.
  • 3 or 4 tablespoons heavy cream.
  • 80g smoked salmon, finely chopped.
  • chopped fresh parsley.
  • 4 or 5 small pickled gherkins.
  • 5 walnuts, chopped.

preparation

Mix both the cream cheese and mascarpone together with the parsley, gherkins, smoked salmon, and walnuts—everything finely chopped...
Add the heavy cream bit by bit until the mixture reaches the consistency you like—thicker or thinner, it's up to you...
Place a small spoonful of the cream inside each endive leaf, then nestle a piece of the filleted salmon next to it, rolled up to look like a little flower...


Enjoy!
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