Ingredients

Ingredients For the brine

• generous pinch salt

• 2 tbsp black peppercorns, crushed

• 250ml/8¼fl oz white wine vinegar

• 2 cinnamon sticks

For the pig’s head and offal

• 1 pig’s head (available from good butchers), hairs scorched off using a chefs’ blow torch

• 1 ox-tongue (available from good butchers)

• 2 bay leaves

• 4 cinnamon sticks

• 4 star anise

• generous pinch salt

• 1-2 tbsp black peppercorns, crushed

• 150g/5¼oz caster sugar

• 250ml/8¼fl oz white wine vinegar

For the ravioli

• 400g/14¼oz plain flour

• ½ tsp salt

• 4 free-range eggs, beaten

• 1-2 tbsp olive oil

For the ravioli filling

• 1 small red onion, peeled, finely diced

• small handful parsley or basil, shredded

• 1 free-range egg, beaten, for egg wash

For the peperonata

• 1 onion, peeled, sliced

• 1 red pepper, de-seeded, sliced

• 1 yellow pepper, de-seeded, sliced

• 2 garlic cloves, peeled, crushed

For the smoked aubergine purée

• 6 aubergines

• 1 tbsp olive oil

• ½ tsp cumin seeds

• ½ tsp dried thyme leaves

• 6 ripe tomatoes, diced

For the vegetables à la Grècque

• 1 sweet potato, peeled, diced

• 1 small cauliflower, cut into small florets

• ½ green cabbage, shredded

• 1 tbsp finely chopped fresh basil

For the vinaigrette

• 6 tbsp olive oil

• 2 tbsp white wine vinegar

• 1- 2 tsp Dijon mustard

• 1 garlic clove, peeled and crushed

• salt and freshly ground black pepper

To serve

• 2 cooked pig’s ears (from the head, see above), finely shredded

• plain flour, for dusting

• salt and freshly ground black pepper

• vegetable oil, for deep-frying

Description

This Is Nose-to-tail Eating At Its Best: Homemade Pasta Stuffed With Rich, Slow-cooked Meat And Italian Vegetables.

View Full Recipe