Friday, 10th January 2014
The little suckling pig chops were simply seared then finished in the oven for a few minutes. Very tender and flavourful, but the star of the plate was the pasta sauce. This was just onions and garlic softened in a good amount of olive oil, then cherry tomatoes added and allowed to simmer gently so it all caramelised. I added fresh basil and bit more oil at the end. Deliciously oily and rich, but at the same time simple.
Served with a salad of lamb's lettuce, bacon and parmesan shavings.
