Today I want to be daring and try an experiment. I always try to work with contrasts and this time it is sweet/savoury. I am certainly starting with a solid base with La Golosa di Montelparo jam, which is 90% fruit, naturally bringing out the flavour of its sugars. The first of the two plum jam recipes is a bite-sized snack, which can also be eaten as finger food.

INGREDIENTS

La Golosa plum jam

Dry bread without the crusts

Marche cured ham

EVO oil, salt and pepper, thyme

Start by cutting the dry bread into 1 cm slices and cut out circles of bread using a round pasta dish. Grill the slices on both sides in a very hot and lightly greased frying-pan. The bread should be toasted almost to the point of burning, to make it crunchier. Add a small amount of salt and pepper.

In another frying-pan, also lightly greased, sauté the ham in thin strips, together with a stick of thyme, until it becomes crunchy. Drain the ham on kitchen paper to eliminate the melted fat.

Now we are ready to make out finger food: spread a generous amount of the plum jam on the burger bread and add the ham on top. Enjoy

Recipe by Luca Robledo

www.lucarobledo.com

Today’s recipe is dedicated to La Golosa di Montelparo peach jam; I started with the classic combination of peaches and pork and tried to find the best way to bring out the flavour of the fruit. The basic idea is cooking all the ingredients as naturally as possible.

Let me know if I succeeded!

INGREDIENTS

La Golosa peach jam

Rye bread

Fresh pork sausage

Baby spinach

Dried tomatoes in oil

EVO oil, salt and pepper

We start by removing all the skin from the sausage with a fork and placing it in the pan with water, covering the sausage up to half, then cooking over a low heat. Slow cooking allows the water to penetrate into the holes in the sausage and brings out all the fat, which remains in the pan, leaving just the natural pork meat. This takes around 20-25 minutes.

Now we just need to dress the spinach, which must be done carefully and at the last moment, as it is very delicate. Add salt, pepper and a very small amount of oil and mix gently with the hands.

We are now ready to make our rye bread and natural pork sandwich, with La Golosa peach jam, dried tomatoes and baby spinach.

Recipe by Luca Robledo

www.lucarobledo.com