As I currently struggle to plan the making of my own ham and chorizo I found much encouragement in the unending enthusiasm of Raymound Blanc who this week in his current 'Kitchen Secrets' series cover Charcuterie (cured meat). Last year I tasted myself some of the very best local french produce and the local smoked(donkey meat) cured sausages were among the highlights in terms of quality, texture and deep flavour, here Raymound lets you in on the simplicity of some of the most highly regarded dishes in the world.
- salad onions
- 150ml white wine
- 75g Parmigiano Reggiano (or Pecorino), finely grated