Suckling pig from Four Story Hill Farm.
For this, the rack and saddle are used. The saddle is split and roasted on the bone.
Ravioli are made with Brin d'Amour. The cheese is mixed with its herbs to make a smooth paste.
It is then piped onto shortcrust dough, and folded like regular ravioli.
These are fried quickly in olive oil and then glazed in a mixture of honey vinegar, honey and olive oil, all from Corsica.
Spinach from my garden
Cooked simply in butter with a clove of garlic. This is then drained and pressed into round molds.
The spinach is garnished with carrots and celery root which are also cooked in butter
A pork jus is made from the scraps, browned in oil first, then butter, shallots, garlic and chicken stock. The fat is clarified then added back in. The consistency should just coat a spoon.
The rack and saddle are browned on the stovetop, then finished in the oven and allowed to rest for at least 10 minutes.