When my husband and I were in Florence earlier this year, he discovered a...murder! Murder in Florence that is, by Marco Vichi. He loved the colorful mystery surrounding Florentine detective Inspector Bordelli and ending up reading the entire series.
Death and the Olive Grove is the first book and in it, Bordelli finds himself sweating through a gruesome case, but takes some time out to enjoy Botta’s simple dish of pork chops. The Botta in question here is a thief and counterfeiter (and recurring character) who became a great chef while learning the trade in various prisons all around the globe!
Vichi includes the recipe for the chops in the acknowledgments and in a final twist, the truth is revealed: the dish came actually from his beloved father, who was a tremendous inspiration in the writer’s works.
Buon appetito!
Botta’s Pork Chops
“Put [two bone-in] pork chops (preferably not too thick) in a frying pan with a bit of water and cook them well on both sides until the water has almost entirely evaporated. Add a cup of chopped tomatoes and turn the chops several times. Then add a cup of [whole] milk and a handful of fennel seeds, and when the sauce begins to boil, turn the heat down and leave uncovered to reduce the liquid until the sauce has reached the proper point of density. Then remove the pan from the burner, cover it and leave it in peace for a couple of minutes.”
Botta’s Pork Chops
“Put [two bone-in] pork chops (preferably not too thick) in a frying pan with a bit of water and cook them well on both sides until the water has almost entirely evaporated. Add a cup of chopped tomatoes and turn the chops several times. Then add a cup of [whole] milk and a handful of fennel seeds, and when the sauce begins to boil, turn the heat down and leave uncovered to reduce the liquid until the sauce has reached the proper point of density. Then remove the pan from the burner, cover it and leave it in peace for a couple of minutes.”
Finish with salt and serve!
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