Luca Marchini's Recipe: Pork neck, anchovy sauce, cauliflower. A tender meat cut paired with the bold flavor of fish sauce.
Ingredients for 4 people
For the Pork Neck
- 2.5 kg pork neck
- 300 g of muscovado sugar
- 100 g of salt
Directions
Clean the pork neck, removing all the fat, and use only the lean part (approximately 30%); cut it into thick slices of 2 cm, each weighing 140 g (you will only need 4 slices).
Mix 300 g of muscovado sugar with 100 g of salt.
Combine the pork neck with the marinade for 1 hour and vacuum-seal each individual portion, dividing the remaining juice equally.
For the marinated cauliflower
- 500 g of water
- 250 g of white wine vinegar
- 20 g of salt
- 35 g of sugar
- 1/4 of a white cauliflower
Directions
Only use the separated cauliflower florets. Boil them in a mixture of water, vinegar, sugar, and salt for 2 minutes.
For the anchovy Beurre Blanc
- 500 g of white wine
- 1 onion
- 500 g of cream
- Approximately 50 g of anchovy sauce (anchovy colatura)
Directions
Reduce the white wine by half with the onion. Add the cream and let it reduce by half again, then add the anchovy sauce.
For the pepper powder
- 3 red peppers
Directions
Cut and clean the red peppers. Dry them at 175℉ for 8 hours, then blend and sieve.
Address
L'Erba del Re
Via Castelmaraldo, 45, 41121 Modena MO
