Friday 11 April
This was a variation on the idea
of pork chops alla Modena. Said chops were browned on both sides, then
smothered in tomato purée and pre-sautéed sliced red peppers and onions.
We didn't quite let them go for
the hour that makes pork alla Modena
sweetly tender, and we didn't have fresh sage leaves, so we just used what we
had, i.e. basil leaves, scattered on top.
Which was just fine.
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