Pork cooked in foil


Pork cooked in foilHere is a dish which when it reaches the table it becomes the centre of attention! Arnaldo Nardini cut a big pork steak, or a chop and put it into a pan with olive oil, a clove of garlic and olives, the green olives are good but the black ones are better. Once it is half cooked, the meat should be golden and this is the point where you cut it and wrap it in tin foil with the olives and then leave it to finish cooking for the same amount of time. This is a known method where the pork is cooked gradually, and to perfection. I recall a time in a trattoria in Livorno, where the pork was cooked on a grill. The results of this were always extroadinary.

Recipes kindly supplied by Il Tirreno


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