1 1/2 lb pork belly
1 smoked pork knuckle skin slashed
1 3/4 lb fava, cannellini, or large white kidney beans ( soaked
1 tsp peppercorns crushed
pinch of saffron cumbled
1 bay leaf
1 tablespoon paprika
4 garlic cloves chopped
3/4 lb spiced sausage similar to spanish chorizo sliced thickly ( about
1/4" thick slices)
in a large sock pot place pork belly & pork knuckle. cover with water
and bring to a boil
drain water and leave pork in pot
add the drained beans to pot. Add 10 cups of water
bring to a boil slowly and then boil for 10 minutes. Add
simmer gently over low heat for 2 hours
stir gently ocassionally trying to ensure that beans hold shape
remove pork knuckle and belly. strip off skin and fat, reserves 2 tbspn fat
for frying sausage
strip off meat from belly and kncukle and return to pot.
heat the fat in a frying pan and add garlic lightly cook garlic and then
plce into pot with beans
fry the sausage in the same pan as the garlic ( do not clean before cooking
stir into pot with beans
genlty simmer for a few minutes before serving.
1 large eggplant
4-6 tbsp olive oil
2 shallots chopped
2 galic cloves chopped
4 tbsp red wine
t tbsp parsley
slice eggplant in to 1/2". place in a large colander and srinkle with
1-2 tbsp salt leave to drain for 30 minutes
rince the slices well then press between several layers of paper towels.
press to remove excess moisture
heat 2 tbsp olive oil in frying pan unil smoking. place 1 layer of eggplant
slices in pan and fry, turning only once, until both sides golden brown. heat
more oil and fry until all slices are done.
heat 1 tbsp oil in frying pan and add shallots, cook until golden.
cut eggplant into strips, place into frying pan, add garlic and wine. cover
and simmer gently for 30 minutes.
stir in parsley and check seasonings. serve hot
to serve cold drizzle a little olive oil over dish bforeit goes onto
eggs in onion sauce
2 tbsp butter
1 lb sweet white onions
1 tbsp all purpose flour
1 cup milk
fresh ground pepper
1/8 tsp saffron
6 hard boiled eggs
melt butter in heavy bottomed saucepan over low heat. add onions and salt
stir often and cook until very soft but not colored ( about 30
sprinkle flour over onions and stir in well. slowly add milk stirring
continuosly. raise heat to medium high bring to boil and lower heat to a simmer,
add pepper & saffron. cook for another 30 minuted over low heat, stir
occassionally to prevent scroching.
quarter eggs, arrange on dish. pour sauce over eggs and