Fresh rosemary, pork filet mignon and baby favas.

GOURMANDE in OSAKA

Creaminess and sweetness.

The meat of this retro Summer stew is of an extreme tenderness. Slow infusion of flavors and gentle cooking are the secrets.

White meat (big cubes of pork filet), milk and Awaji Island’s mellow onion, that could even be boring if green rosemary didn’t take the lead. I threw in a few mini favas (broad beans, well not broad here). Two more items as I had started with the rosemary :

A few more févettes in olive oil for an aperitif snack.

On bread, again.

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