Wednesday 18 November
Last time we sliced up a loin of
pork to freeze, we made a couple of packets of extra-thick medallions. Today, as Barbara was home in the afternoon
and had the hour it would need to braise, she cooked something we've been
yearning for, pork alla Modena.
Such intense tomato flavor needs
only a simple accompaniment, in this case, marble-sized brussels sprouts, briefly boiled and then tossed with butter and lemon juice.
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