Recipes

Step 1: Place the pork loin on a baking sheet, season with salt and pepper, and drizzle with olive oil. Cover and let it roast at 160°C for 40 minutes.

Step 2: Uncover the pork, being careful not to burn yourself with the steam, turn it over, and pour in the sherry. Roast for another 30 minutes. Check the doneness and let it cool. Then, slice it thinly.

Step 3: Drain and slice the pickles. Place the bread slices on a baking sheet. Top with a slice of cheese, slices of pickle, and slices of roast pork, and repeat the layers until all the ingredients are gone. Preheat the oven to 350°F (180°C).

Step 4: Heat the toasts for 2-3 minutes or until the cheese is melted. Serve with the slices of Ibérico ham on top, sprinkled with pepper and a few drops of olive oil.

Step 1: Make the vinaigrette: In a small bowl or jar, whisk together the chopped basil, onion or garlic powder, salt, pepper, balsamic vinegar, olive oil, and honey until well combined. Taste and adjust the seasoning if needed.

Step 2: Assemble the salad: Slice the tomatoes and arrange them on a serving plate. Layer the peach slices on top or around the tomatoes. Tear the burrata into chunks and scatter over the salad, or place the whole ball in the center. Drape slices of Ibérico ham throughout.

Step 3: Finish and serve: Drizzle the vinaigrette over the salad just before serving. Serve immediately at room temperature or lightly chilled.

Step 1: Ideally, let the buffalo mozzarella dry on a paper towel for 3 hours before baking. Since it’s still very moist fresh from the package, it would lose moisture onto the pizza and only make it unnecessarily soggy. 

Step 2: Crush the pistachios into smaller pieces using a mortar and pestle or similar. 

Step 3: Tear the buffalo mozzarella into small pieces with your hands and spread it on the pizza. 

Step 4: Now the pizza is ready to bake. 

Step 5: After baking, place two slices of mortadella on the pizza and garnish with the pistachios. If you like, you can add a few basil leaves. 

The pizza is ready!

Step 1: Prepare pesto if making from scratch. Consider using less oil than usual so it’s a thicker consistency for a sandwich spread. 

Step 2: Stir together chopped sun-dried tomatoes and mayonnaise in a small bowl. 

Step 3: Toast the roll/bread slices if you like, or leave them un-toasted if preparing this sandwich grilled or pressed. 

Step 4: Spread the sun-dried tomato/mayo mixture onto one half of the bread. Fold each slice of mortadella in half and stack it on top. Arrange the slices with the folded edges facing out to assemble a neater sandwich without overhang. 

Step 5: Top the mortadella with even slices of fresh mozzarella. Spread prepared pesto onto the other half of the roll/bread and place it on the sandwich to cap it off. 

Step 6: Cook the sandwich in your preferred manner until the bread crisps and the cheese melts: Grill in a pan (flip halfway) or place on a cast iron panini press or weighted countertop grill, etc. Slice in half and enjoy.