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
