Either of those simmered low and slow until
creamy, with some butter and cream, and maybe even some cheese thrown in are absolute heaven underneath a pork
ragu or a pile of garlicky shrimp.
Dinner Menu: Charcuterie and Antipasti; Blood Sausage with caramelized apple, parsnip and Sardinian flat bread; smoked and Braised Pigs Head with shell beans, pickled cabbage, and tomato fondue; Brown Butter Sweet Potato Tortellini in bacon - liver
ragu, leeks, and rosemary; Slow Roasted Pork Loin and Cotechino with
creamy polenta, smoked onion agrodolce, and twice cooked sunchokes; Dessert Course (who cares!)