The Moth's Embrace

Step by step

Instructions

1. 1

   **Prepare the Braised Pork Ragout:** Place dried porcini mushrooms in a small bowl, cover with 1 cup of hot water, and let steep for 20 minutes. Remove mushrooms, squeeze out excess liquid, and roughly chop; reserve the soaking liquid. Pat pork shoulder dry and season generously with salt and pepper.

2. 2

   In a Dutch oven or large, oven-safe pot, heat olive oil over medium-high heat. Sear pork on all sides until deeply golden brown. Remove pork and set aside.

3. 3

   Add diced onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, chopped thyme, and rosemary, cooking for another minute until fragrant. Add chopped rehydrated mushrooms and cook for 2 minutes.

4. 4

   Deglaze the pot with 1/2 cup of Chianti, scraping up any browned bits. Return pork to the pot. Add the reserved mushroom soaking liquid (strained to remove grit) and vegetable broth. Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F) for 2.5-3 hours, or until pork is fall-apart tender.

5. 5

   Remove pork from the pot and shred using two forks. Strain the braising liquid, reserving 1 cup, and discard solids. Return shredded pork to the pot with the reserved liquid and keep warm.

6. 6

   **Prepare the Fava Bean Purée:** Bring a pot of salted water to a boil. Add peeled fava beans and blanch for 2-3 minutes until tender. Drain well. In a food processor, combine blanched fava beans, heavy cream, 1/2 cup grated Parmesan, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Keep warm.

7. 7

   **Prepare the Chianti & Berry Reduction:** In a small saucepan, combine 1 cup Chianti, blackberries, balsamic vinegar, and optional sugar. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the liquid has reduced by half and thickened slightly. Strain through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Keep warm.

8. 8

   **Prepare the Parmesan Lace Wafers (Moth's Wing):** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange small (about 2-inch) circles or irregular shapes of grated Parmesan cheese (about 1 tbsp per wafer), leaving space between them. Bake for 5-7 minutes, or until golden brown and lacy. Immediately transfer to a cooling rack to crisp up. You can gently curve them slightly for a 'wing' effect.

9. 9

   **Assemble the Filo Parcels:** Preheat oven to 190°C (375°F). Lay a sheet of filo pastry on a clean surface. Brush lightly with melted butter. Top with another sheet and brush again. Cut the stacked filo into four squares. Place a generous spoonful of the pork ragout in the center of each square. Bring the corners up to meet in the center and lightly pinch to create a 'parcel' or 'chrysalis' shape. Place on a baking sheet.

10. 10

    Repeat with remaining filo sheets and pork ragout. Brush the tops of the assembled parcels with more melted butter. Bake for 12-15 minutes, or until the filo is golden brown and crispy.

11. 11

    **Serve:** Spoon a generous dollop of warm fava bean purée onto each serving plate. Carefully place a golden filo parcel on top of the purée. Drizzle the plate with the rich Chianti and blackberry reduction. Finally, gently place a delicate Parmesan lace wafer atop the filo parcel to symbolize the emerging moth. Serve immediately.