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.
4 small pork loin fillets, ¼cup Moro Tradicional Olive Oil, 2 tablespoons Plain flour, 2 tablespoons Parmesan, grated, 1 cup Panko crumbs, 1 Egg, whisked, 2 tablespoons Fresh parsley, roughly chopped, 1 Small fennel, thinly sliced, reserve the tops of the fennel for garnish, 1 Grapefruit, segmented, 2 tablespoons Parsley, finely chopped, 1 Spring onion, sliced, ¼cup Moro Primero Extra Virgin Olive Oil, 1 Lemon wedge to serve
Season the pork chops with salt and pepper. Add the egg, flour and crumb mix into separate bowls. Place the pork into the flour then egg wash and finish with the crumb mix. In a large frying pan on medium heat, pour the Moro Tradicional Olive Oil and fry the pork chops for 3 minutes on each side. Allow them to rest for 5 minutes. To make the salad, add all the ingredients into a bowl and season with salt, pepper and drizzle with Moro Primero Extra Virgin Olive Oil. Slice the pork fillets and serve with fennel and grapefruit salad. This recipe is perfect for a summer’s day enjoyed with family and friends.
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.
500g Italian-style pork sausages, ½ cup Moro Tradicional Olive Oil, 1 cup red wine, 700g bottle tomato passata, 500g casarecce, penne or rigatoni pasta, ½ bunch basil leaves, freshly grated Parmesan, for garnish, Moro Primero Extra Virgin Olive Oil, for drizzling.
Slice or chop pork sausages. Heat Moro Tradicional Olive Oil in a large heavy based pot and sauté sausages until well browned. Deglaze pan with wine, add tomato passata and bring to the boil. Simmer uncovered for 20-30 minutes until thickened. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve in pasta bowls sprinkled with Parmesan and a drizzle of Moro Primero Extra Virgin Olive Oil.