cook with me for my private chef client in Florence | extended step by step vlog

It's been so HOT in Florence I forgot to turn the camera so it ended up being vertically shot this is the extended version of yesterday's post so you can cook along with me while I prepare my client's dinner. I made them a roasted arista (Tuscan pork loin), slow roasted Picadilly tomaoes, fennel & red onion slaw with a lemon-mustard vinaigrette, and a fregola & heb salad cooking temp & amounts below (Serves 8): Roasted Arista , seasoned with salt, pepper, fennel seed and garlic cooked at 200C (approx 392F) on convection for 45 min or until the pork reaches 79C (174F) Slow Roasted Picadilly Tomatoes: Ingredients: 1kg picadilly tomatoes (cut in half), 4 garlic cloves (smashed), a tablespoon of Sicilian oregano, salt and white pepper to taste, generous drizzle of EVOO Method: Place all ingredients in a pan and slow roast at 100 C (212F) for 1.5 hrs Fennel & Red Onion Slaw Ingredients: 2 whole fennel bulbs, 1 red onion, 1 lemon (juiced), 2 teaspoons dijon grain mustard, 1 teaspoon honey salt and pepper to taste, 1/4 cup EVOO or more as needed Method: carefully mandoline the fennel, and red onion. To make the dressing combine the lemon juice, mustard, honey, and salt and pepper to taste. Match the amount of olive oil to the amount of the lemon juice so it's a 1:1 ratio, which is approximately 1/4 cup. Dress the fennel and red onion with the dressing Fregola Herb Salad: Ingredients: 500 grams fregola, a handul of parsley, a handful of dill, a handful of chives, salt to taste, white pepper to taste, EVOO as needed Method: Cook the fregola according the package instructions. Once it's cooked, drain, rinse with cold water to stop the cooking, drizzle with EVOO and set to the side. Chop the herbs really well, add them to the fregola. Season the fregola with salt and white pepper to taste. Add addtional EVOO if needed