Preperation 5 minutes
to cook 1 hour
1 whole head Garlic
500g large black eggplants (i.e. about 2), or 1 large purple
2 large or 4 small slices leaven
20g red miso – we use it to add a tasty umami touch to the procedure; if you prefer, use anchovy paste instead
1 tonion seeds
1 handle mixed sweet fresh herbs – basil, mint, dill, etc., torn just before serving
Wrap the garlic head tightly in foil and roast it in a 180 Â° C (160 Â° C) / 350 Â° F / gas 4 oven for 40 minutes to an hour, until it is tender. Remove and, when cool enough to handle, press the flesh of the papery skins into a small bowl.
Meanwhile, grill the eggplant (s), turning them regularly, over coals, over high heat or under a grill for 10 minutes, until tender and black on all sides. Transfer to a bowl, cover, steam for 10 minutes, then remove and discard the skin and put the flesh in a medium bowl. Stir in a teaspoon of roasted garlic (save the rest for another use – the roasted garlic puree is shiny mixed with mashed potatoes, pasta sauces or mayonnaise), then season with salt and lemon juice to taste.
Toast the sourdough slices, spread a thin layer of red miso on each one, then place the eggplant mixture on top. Sprinkle with onion seeds, cover generously with plucked and plucked herbs and serve.
Stewed pork with apples and white wine
Preperation 10 minutes
to cook 2h30 +
Braising pork roast 1.2 kg – the best cut for this is the blade of the shoulder, on the bone and scraped
3 apples, cut into quarters and cut pits
3 shallots, peeled and thinly sliced
1 whole head of garlic, cut in half horizontally
1 large strand fresh thyme
750 ml dry white wine, like trebbiano
Season the meat with salt and place it fat side down in a large skillet or dry saucepan over low heat. Cook 8 to 10 minutes for the fat to melt slowly and the meat to take a nice golden color, then turn and sear the rest of the roast. Remove the meat from the pan and remove some, but not all, of the fat.
In the same pan, brown the apple quarters, chopped shallots, garlic and thyme over low heat for 10 to 15 minutes, stirring occasionally, until lightly caramelized. Add the wine, bring to a boil and reduce by half.
Heat oven to 180C (160C fan) / 350F / gas 4. Return pork to casserole dish, cover with tight-fitting lid and / or foil and roast for two to three hours, until meat be very tender.
Take out the meat, let stand 10 minutes, then cut and serve with the shallot and apple compote, which should now collapse and reduce to a thick, thick sauce.
Braised Borlotti with Grilled Radicchio
Preperation 10 minutes
to cook 1h +
250g dried borlotti beans
1 carrot, peeled and cut into very large pieces
1 shallot, unpeeled, halved
1 large stick of celery, cut in two
2 cloves garlic, broken
1 pinch of dried pepper flakes
50 ml olive oil
50 ml extra virgin olive oil
1 splash Red wine vinegar
Soak the beans overnight in cold water, then drain, place in a large saucepan and cover with cool cold water. Bring to a boil, cook for two minutes, then drain again. Substitute fresh water to cover the beans and add the carrot, shallot, celery, garlic, chili and olive oil to the pot. Bring to a boil, then lower the heat to simmer very gently and cook for 45 minutes to two hours, until the beans and vegetables are tender (the time varies depending on the age of the dried beans).
Drain, reserving half of the cooking juices, then pour the bean mixture onto a platter and remove the carrot, onion, celery and garlic (don’t worry if a few beans join in). Mix the cooked vegetables into a paste, then fold them into the beans; if the mixture seems a little dry, stir in a little of the reserved cooking liquor to loosen it. Season with salt to taste and set aside.
Cut the radicchio into quarters and separate the leaves. Broil, broil or roast the leaves for two to three minutes, until softened. Meanwhile, in a small bowl, make a vinaigrette by whisking the extra virgin olive oil and vinegar, then pour it over the cooked radicchio and mix.
Divide the beans on a plate, garnish with toasted leaves and serve at room temperature.