Just kabayaki this year…
Few things can beat a good English-style cured ox tongue. This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours. If anything this was tastier; no loss of fat or delicious juices. This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.
Highly economical, highly delicious English-recipe faggots.
I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket). They still came out very delicious.
Sign of spring!
Mazzafegati! According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!
dealt with: drenched in sumiso (with wakame and lightly pickled cowcumber):
and finally a pasta dish, where the last remnants of the octopus, offcuts and all, were chucked into a pot with tomatoes, onions, red wine, green olives, smoked paprika, parsley and four cloves of garlic…