Tag: Pork

Recipe Baked pork with apples, dried apricots and cashews – Italian Cuisine

Ingredients

1 kg of fresh pork
60 g dried apricots
2 pcs Golden apples
1 pc onion
rosemary
lemon
cashew nuts
paprika
salt
pepper
extra virgin olive oil

Duration: 2 h 20 min

Level: Middle

Dose: 8 people

For the recipe of baked pork with apples, dried apricots and cashews, season the meat with plenty of paprika, a pinch of salt, freshly ground pepper and a couple of tablespoons of oil; massage it to make the aromas penetrate.
Cut an onion into 1 cm thick slices and cover with them the bottom of a baking dish; add a few sprigs of rosemary and lay down the cup. Wrap the pan with aluminum foil and bake at 170 ° C for 1 hour and 50 minutes; then raise to 220 ° C, remove the aluminum and cook for 5 minutes more.
Cut the apples into 12 wedges keeping the peel; season with the juice of 1/2 lemon and a pinch of salt, brown in a pan with a knob of butter for 5 minutes; turn off and add the apricots, chopped, and 25 g of cashews. Take the cup out of the bowl, mix the onions with apples, apricots and cashews and season together in a pan for a couple of minutes. Serve the cup with the side dish of apples.

Recipe Pasta and beans with pork rinds – Italian Cuisine

Ingredients

500 g Cannellini beans boiled
200 g pork rind
200 g ditaloni rigati (dry pasta)
150 g salami pasta
2 onions
a clove of garlic
White wine
parsley
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 1 h 50 min

Level: Easy

Dose: 8 people

In a saucepan, cover the rind with water and a glass of wine and boil it for an hour, then reduce it into small pieces.

Cut the onions into small pieces and brown them in a saucepan with 4-5 tablespoons of oil and the salami paste for 2 ', then add the chopped garlic clove and the rind, brown for 2-3 ′, then add the beans with their cooking liquid.

Season with salt, add about one and a half liters of broth, let it simmer for 20-25 ′, then pour the ditaloni and cook for another 12 ′ (or the cooking time indicated on the pasta packaging). At the end, complete with a tablespoon of chopped parsley, a pinch of pepper and, if desired, a drizzle of oil.

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The pulled pork recipe – Italian Cuisine

The dish that intrigued guests at La Scuola de La Cucina Italiana: we discover the recipe of pulled pork with the chef's advice

Friday 27 September was held in The School of Italian Cuisine a special event with Angelo Poretti Brewery: driven by Michela Cimatoribus, the tasting featured three different beers in combination with the chef's preparations Davide Negri.

There are two ways in choosing the combination with beer: you can proceed by affinity or by contrast. The chef, for example, has decided to approach the 6 Luppoli Bock Rossa a milk sandwich with pulled pork: the beer, characterized by toasted malts and a generous hopping, fits perfectly with this spicy preparation; furthermore, the combination of spicy meat and bitter beer enhance each other.

pulled-pork-recipe

The pulled pork is a typical dish of the United States, which consists of the pork shoulder marinated and slowly cooked on the grill. The result is a meat frayed, usually used to stuff sandwiches, along with coleslaw, a raw cabbage salad. You are curious to discover the recipe of pulled pork to be easily replicated in the home oven?

Davide Negri's pulled pork recipe

Ingredients for 30 sandwiches
For marinating:
1 kg clean pork shoulder (without rind and without bones)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
Chili pepper
Salt and pepper
1 tablespoon of brown sugar

For seasoning and finishing:
1 tablespoon of brown sugar
3 tablespoons of white wine vinegar
salt
Chili pepper
Barbecue sauce
Sandwiches Milk
Cabbage

With the ingredients indicated, prepare a marinade for the meat and let it marinate for at least one night; then cook in the oven at 120 ° C for about 6 hours, until the meat starts to flake off. Once cooked, take the meat out of the oven and completely fray it. Season the meat with brown sugar, white wine vinegar, salt and chilli pepper; also add the barbecue sauce to taste. Mix everything and let it rest.
Separately, finely slice the cabbage and marinate it with brown sugar, salt and white wine vinegar.
Compose the sandwich with the marinated cabbage, which will become slightly less crispy, and the heated meat.

Come on special events de La Scuola de La Cucina Italiana: you can learn all the secrets and taste the recipes of our chefs!

Texts by Caterina Limido