Ingredients

  • Meat preparation:

  • 2KG /

    Pork shoulder

  • 2KG /

    Boneless pork rib roast, upper portion

  • 500G /

    Carrots

  • 500G /

    Celery

  • 200G /

    Smoked bacon

  • 3 /

    Onions

  • 4LT /

    White wine

  • 100G /

    Fresh parsley

  • 10G /

    Wild fennel leaves

  • 3 /

    Bay leaf

  • 2 cloves /

    Garlic

  • 10 /

    Juniper berries

  • 3 /

    Chili peppers

  • 3 /

    Cloves

  • Salt to taste

  • Marinade:

  • 1L /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
  • 1 sprig /

    Fresh rosemary

  • 1 /

    Bay leaf

  • q.s /

    Juniper berries to taste

  • ruffle-flavored jeans:

  • 200G /

    Sorana white cannellini beans

  • 50 ml /

    WHITE WINE VINEGAR

    aceto-bianco Find out more
  • 80 ml /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
  • 15ml /

    EXTRA VIRGIN OLIVE OIL WITH WHITE TRUFFLE FLAVOUR

    tartufo Find out more
  • 1 clove /

    Garlic

  • 1 /

    Bay leaf

  • Salt and pepper to taste

  • Olive bread:

  • 250G /

    Homemade bread

  • 60G /

    Pitted black olives

  • 50ml /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
  • 1 clove /

    Garlic

  • 30G /

    Parsley

  • 1 stalk /

    Basil

  • 1 sprig /

    Rosemary

  • Dressing:

  • 30ml /

    MODENA BALSAMIC VINEGAR IGP

    aceto-modena-balsamico Find out more
  • to taste /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
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Instructions

Prepare Meat: Chop the meat into chunks and place in a large casserole with the chopped carrots and celery. Pour in the white wine, adding some water and a pinch of salt. Add the smoked bacon (whole), onions (halved), garlic (unpeeled) and the rest of the herbs and spices. Bring to a boil and let simmer for 5 hours. Let cool, then remove the meat.

Marinate meat for 2 days in a well-sealed container in a marinade composed of oil, bay leaf, fresh rosemary and juniper berries.

Prepare beans with white truffle oil: Soak the beans in cold water for at least 3 hours. Cook them in water to cover at minimum heat for about 2 hours, with only a pinch of salt, an unpeeled clove of garlic and bay leaf. Remove from heat and let the beans cool in their cooking liquid. Blend 1/3 of the beans, adding a ladle of water and evo oil, white vinegar, freshly ground pepper and truffle- flavored oil, until the mixture is creamy and firm.

For the olive bread: Heat evo oil in a casserole with the unpeeled garlic clove, rosemary, parsley, pitted black olives and basil. Then, add the homemade bread cut in small pieces, mixing until the flavors combine. Remove the garlic clove and rosemary sprig and blend the mixture until it forms a rough, grainy consistency.

Serve: Remove the meat from the marinade, let the oil drain off and then shred it. On the bottom of marmalade jars, make a layer of truffle-flavored bean purée, then one of whole beans and then a layer of shredded meat. Dress with evo oil and balsamic vinegar and top with a little olive bread. Close the jar and serve.

THE CHEF:

CLAUDIO SADLER

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.