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300g Pine mushrooms (sub with any large seasonal mushrooms available),500g Pork Italian style sausages, casing removed,1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra,3 French eschallots, thinly sliced,2 Garlic cloves, thinly sliced,2tbs Finely chopped parsley, plus extra leaves to serve,1/3 Cup (80ml) dry white wine,300ml Chicken or vegetable stock,4 Thick slices good quality sourdough
To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.
Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.
Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.
1.5 kg pork neck (or trimmed loin of pork),sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,1 Onion, finely chopped,3 Cloves garlic, crushed,1 Large stalk celery and leaves, chopped,1 Cup dry white wine,400g Can peeled tomatoes,400g Can cannellini beans, drained and rinsed,2 tablespoons fresh sage leaves,100g Baby spinach leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil,Crusty bread, for serving
Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.
