- 1 glove garlic
- teaspoon salt
- 2 tablespoons italian herb mixture
- 1 teaspoon sweet paprika
- 3 tablespoons olive oil
- freshly ground pepper
- 1 tablespoon balsamic vinegar (aceto balsamico)
pre-heat the oven to 80–90°C
wash the pork and dry it with kitchen tissue. incise the pork butt all around in a diagonally criss-crossing pattern.
strip the garlic glove, place it together with the teaspoon of salt in a mortar and crush it with the pestle until you end up with a smooth paste. add the herbs, paprika, olive oil, pepper and vinegar and give it all a good mix.
next, rub the mixture on to the pork, making sure to cover all sides. place a casserole large enough to contain the pork on a high heat and once it’s hot, place the meat in the casserole and sear it on all sides for about 1min 30s on each side. once it’s brown on all sides, place the casserole into the pre-heated oven.
leave in the oven for 2h30m. serve with mashed potatoes or roasted potatoes and vegetable.
- 300g potatoes
- 140g dried tomatoes in olive oil (aka vampire ears)
- 40g pitted black olives
- 5 large eggs
- clove of garlic
- 2 + 1 tablespoons olive oil
- 200g cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sage
- 2 pinches basil
- 1 pinch sugar
start with making the chutney: wash the cherry tomatoes and quarter them. heat the olive oil in a small pan and add the quartered tomatoes, then add the rest of the ingredients. cook over medium heat for 30min then reduce to the lowest setting to keep it warm.
for the tortilla peel the potatoes and cut them into 5mm wide slices and dry them using kitchen tissues. slice the olives. chop the clove of garlic. next heat 2 tablespoons of olive oil in a large pan at a medium heat. add the vampire ears aka dried tomatoes along with the garlic and olives. cook for about 5min. next add the potatoes, stir well to get all potato slices covered with oil. cover the pan and cook at low heat for 20min.
after 20min slightly scramble the eggs in a bowl, season with salt and pepper, add the potatoes and mix with the eggs.
turn the heat of the large pan up to medium, add a tablespoon of olive oil and then add the egg–potato mixture back to the pan. cook — without cover — for 20min. preheat plates in the oven at 60°C.
at the end of the 20min turn the tortilla over and heat at medium heat for a further 5min. then cut into quarters, place two quarters each on one of the preheated plates, add half of the tomato chutney on top.
- about 125g rucola leaves
- about 80-100g smoked salmon
- 2 tablespoons olive oil
- 2 teaspoons of whole-grained mustard
- lemon juice
cut or shred the salmon into little pieces. wash the rucola leaves in a colander and shake off the excessive water. mix the rucola, and the salmon pieces in a bowl. add the oil and the mustard along with a couple of squirts of the lemon juice. mix well. season well with salt.
add croûtons if you like.