Confit of belly pork with pappardelle and cheese from Cheese (page 150) by Michel Roux

  • sage
  • ricotta cheese
  • Show all ingredients...

  • EYB Comments

    Allow to press after roasting for at least 24 hours, and up to 48 hours. Can substitute kefalotyri cheese, pecorino Romano cheese, fresh sheep cheese, or fresh goat cheese for mizithra cheese. Can use the cherry tomato confit on page 248.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to press after roasting for at least 24 hours, and up to 48 hours. Can substitute kefalotyri cheese, pecorino Romano cheese, fresh sheep cheese, or fresh goat cheese for mizithra cheese. Can use the cherry tomato confit on page 248.

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