Saturday, September 11, 2010


As well as making yet more passata I bought some of these gems from the market on Friday. I have pickled them with vinegar and after a few weeks they will be just great with a bit of porchetta or any other pork product in fact.

Rachel also stuffs them with potato, anchovies and sage and then bakes them in the oven for 20 minutes or so. Yum.

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