ROAST OF THE MONTH
Trullo and Padella, the Italian restaurants I own with my friend Jordan Frieda, are all about simple enjoyment of good food. We became friends over a dinner years ago and, since that first meal, we’ve had many feasts and lots of laughter. Feasting is about the vibe of the meal. It doesn’t need to be luxurious. Feasting can be when you have friends round to watch the footy; it doesn’t need to be for a special occasion. This recipe from the new Trullo cookbook, with sweet prunes and spicy ’nduja running through the core of the pork loin, may take a while but trust me – it takes the meat to glorious new heights. TIM SIADATAN
Rolled pork loin stuffed with ’nduja and prunes with chickpeas, red pepper, spinach and rosemary
PHOTOGRAPH: MAJA SMEND. FOOD STYLING: JEN BEDLOE. STYLING: TONY HUTCHINSON. PORTRAIT: ELENA HEATHERWICKSERVES 6. HANDS-ON TIME 2 HOURS,
SIMMERING TIME 1 HOUR 20 MIN, OVEN TIME 11/2 HOURS, PLUS OVERNIGHT SOAKING
MAKE AHEAD
Cook the peppers up to 24 hours in advance and keep covered in the fridge. Roll the pork (step 7) up to 12 hours in advance. Bring to room temperature, then cook as in the recipe.