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Roman recipes

Head cheese and orange mille feuille


3 discs of non sugared pasta sheet of pastry
100 g home-made mayonnaise
200 g pork neck
2 sicilian biological oranges
100 g shredded almonds
100 g pistachio nuts

With a rolling pin roll out the pasta sheet of pastry until it is 0.5 cm thick. Cut into a round shape (using a plate upside down) and then poke holes into it with a fork. Whip up the mayonnaise adding lemon and orange juice and some grated orange rind. Heat the discs up in the oven with the almonds until crunchy. When cooled start preparing the layers of the millefoglie: a disc of pastry, a layer of mayonnaise, very thin, almost transparent, layers of rancio and pork neck, then the second disc and repeat layers … Then place third disc and close; garnish the top with grated pistachio nuts and with salt “powder” (grinded in the blender). Place almonds around the edges and serve at ambient temperature or cold, cut up into slices.