IMPORTANT NOTE: You do NOT have to register to read, post, listen or contribute. If you simply wish to remain fully anonymous, you can still contribute.
Fry shallots and garlic lightly in olive oil; add the pork slices (thin, fresh), season with pepper and finally add the samphire. Serve with pommes dauphinoise and a chicory, celery and tomato salad and a sour cream and cheese dip. A large cold glass of Peroni Nastro Azzuro beer.