Braised Cram and Pork with white wine

Since Marfuga has come, I made the dish we can taste fresh olive oil flavour.

Made braised cram and pork with white wine. Serve with short pasta with marfuga and parmesan cheese.

Here is the procedure. Olive oil, gloves garlic and rosemary/tyme in the pan with low heat. Simmer sliced onion and morocco beans until soften. Add sliced pork thigh(season well S&P in advance) and stir them until the colour change to golden brown. Add cram and white wine(perhaps 50~100 cc ). Then put the lid on the pan and braise until the cram open. Add diced tomato if you like.

Season S& P to taste.

For relish, I made Udo(Japanese herb in spring) and Buntan salad. Both of them are on the season now. Buntan is similar to grape fruits. Just drizzle of extra virgin olive oil, sprinkle salt and pepper for them.

This is my spring salad.

Taro's rate:★

At first, he had pasta, but after chewing it, he spit it out everywhere on the floor.... If he has not been sick, I would get furious with him!