For Feast Days

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Appears in

Honey from a Weed

By Patience Gray

Published 1986

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In the Salento in autumn, chicory is served with collar of pork. The pork, rather fat, is boiled with bayleaves, then cut into robust chunks and put into the pan to render some fat. When slightly browned, the pork is set on a heated dish and the cicuredda, already boiled, is tossed in the fat and served on a separate dish with slices of lemon.