I saw this recipe on “ITALIAN SONS AND DAUGHTERS” website so I do not claim it as my own. Having said that, I thought it was too, too good not to share. I love porchetta but it takes forever to make and is usually too large for dinner for 2-4 people. This recipe is ingredient friendly, easy to prepare, and perfect for Sunday dinner or a small dinner party. You will get all the flavor of the larger roast plus all the crispy bits from the pork skin. What you need is a tablespoon of fennel seeds, about a tablespoon of chopped garlic (more or less according to your taste) and a garlic head sliced in half across the equator (optional, but why not??), a tablespoon of chopped rosemary and a few sprigs (3-4) set aside, olive oil salt and pepper, a pork tenderloin and the thing that makes it porchetta, 4-5 slices of BACON!
Start by combining the fennel, chopped garlic, chopped rosemary, salt and pepper, and olive oil to make a paste. Rub the mixture over the pork loin. Place the rosemary sprigs onto an oiled baking dish and place pork loin on top. Now wrap the loin with the bacon slices making sure to tuck the ends under the pork. Place pork into a 425 degree oven, if using convection to roast, use the temperature for your oven. Roast for 30-45 minutes depending on style of cooking, but start testing at 30 minutes. You want the internal temperature to be 145 degrees. Let rest tented for 10 minutes before serving. See? Easy.
I paired it with a warm snap pea and purple potato salad and some grilled asparagus, you can come up with your own sides, even some grilled apple or strawberries would be nice as it is the season.
Don’t eat pork? Try it with Salmon. Bacon too much (said no one ever)? Wrap it with prosciutto. Leftovers? Sandwich with onions and roasted peppers.
It is a beautiful Saturday here in quarantined Brooklyn. Totally Spring. And in a sign that some normalcy is trying to return, my dry cleaner was opened so I was able to ransom garments that I dropped off a month ago, like having a new wardrobe. Our Greenmarket is open on Saturdays as well, so I walked up to see if anything was available. Lo and behold, green things are starting to appear as nature does its thing with or without face masks.
One of the vendors had beautiful bunches of broccoli rabe and for the first time in 6 weeks I had a craving for something that wasn’t a potato chip or a bottle of wine. This has to be the easiest, freshest, and tastiest thing to make on the spur of the moment.
So before you I have presented the ingredients. Rapini (or broccoli rabe), garlic, crushed red pepper. You will also need olive oil and flaky sea salt to taste. Everything is QB (quanta basta, or as much as you need or want). First blanch the rapini in boiling water for about 5 minutes. This will soften the stems. Refresh in ice water and drain. Heat oven to 400 degrees. While oven is heating, slice the garlic as thinly as you can. Cover a rimmed sheet pan with aluminum foil (read easy cleanup) and place the rapini on the pan alternating stems and tops for even cooking. If necessary, use two pans, you don’t want to crowd the pan. Add the olive oil, the shaved garlic, the crushed red pepper, salt to taste, and toss. Roast 10-15 minutes. That is all there is to it. If the stems are still tough, cut them from the tops, and place back into oven covered with some aluminum foil to finish. Add lemon juice if you want, or a splash of red wine vinegar. That’s the healthy part.
When I was growing up, my grandmother would make me a sandwich on our Sunday visits. Kaiser roll, some pork cracklings from the rendered fat back used to fry the meatballs for Sunday gravy, and some broccoli rabe. As I was roasting the rapini, I thought of that dish. I had some bacon in the fridge which I chopped down into small pieces and fried. Dipped a Martin’s potato roll into some of the bacon fat, added a few pieces of crispy bacon, a few slices of shaved pecorino cheese, some of the garlic slices from the rapini and toasted my grandmother. Not so healthy, but oh so delicious.
Other things you can do: chop it, add some of the cooking oil and bacon and toss with pasta; top with fried egg; serve at room temperature as a side or salad adding some lemon zest; chop and add to omelettes.
So grab your mask, go for a walk, enjoy the day, look for the rapini, and be grateful for another spring.
I actually forgot to post this piece. So I am posting it today. It isn’t Super Bowl Sunday, but the bread is still makable! Enjoy, albeit a bit late.
So tomorrow is Super Bowl Sunday (in addition to the hubster’s Big Big birthday and the 2 year anniversary of my retirement). I am having the usual suspects for the day and had planned on getting an large Italian hero (kind of like the hubster) as part of the menu. It just seemed like too much of too much which is something I am a star at doing, but then I remembered that my brother makes Prosciutto Bread at the drop of a hat so I consulted with him and between his (read mommy’s) recipe and my insistence of jazzing up every recipe I see, I decided to give it a try. After all, the ingredients can be found in any Italian deli and are generally added to every hero worthy of the name. Plus it has the added benefit of not having all the hams and such drop out of the sandwich with every bite. One more added benefit, if the meats are not your thing, just use the cheese, peppers and olives and give it your own spin! If you are still stumped on what to bring or serve at your Super Bowl gig, try this.
I am using a basic bread dough recipe that works for me, use whichever you are comfortable. In addition, you can certainly go to your local market and purchase pre made dough. However, your ingredients will not rise with the bread so keep that in mind when making. Just fold them in when you are ready to add. I have 1/4 pound prosciutto, 1/4 pound capicollo, 1/4 pound provolone, some homemade roasted peppers and some chopped green pimento stuffed olives. Understand that this is what I am using. If you want to change up the items, please do. More or less of one or the other is ok. Just don’t overload because too much of anything is overwhelming and also makes the bread very salty. Be mindful of using too much cheese as it may leak out and burn. For finishing, you will need an egg beaten with some water and some grated Parmigiano Reggiano to sprinkle on top. The egg will give gloss. The cheese will give crunch. You can also sprinkle, albeit very lightly, some flaky sea salt
To start, chop the meats into small pieces. I used the food processor and pulsed a few times. If you have purchased the provolone in a piece, grate it, if in slices, do the same as the meats. Chop or process the olives and leave the peppers in slices but dry as much as possible. Set all aside. Assemble the bread ingredients according to your recipe. **Directions for store bought dough will be down the page.**
If using a machine with a dough hook, drop the meat, the cheese, and the olives along with the flour and knead all together until fully incorporated. If using a food processor, proceed the same way. If doing by hand, God bless you, just work all into the dough as you knead. DO NOT ADD THE PEPPERS. Set dough aside to proof according to your recipe (generally 1 1/2-2 hours). Trick on when dough ready-touch the side, if indention remains, dough proofed. Punch dough down, knead slightly, and set aside again for about an hour for a second rise.
Now you are ready to form. You can either make a ring or just a loaf depending on what your mood is. **Flatten the dough into a rectangle. If you are using store bought dough, this is when you add your meats, cheese, olives and peppers. If you have made your dough, this is when you add your roasted peppers. With the long side of the dough facing you, place your peppers (meats, cheese,olives) along the middle of the dough piece. Fold the top third of the dough down towards the center and encase the ingredient(s) that you are adding. Then fold the bottom of the dough up covering all. Roll the loaf over so that the seam side is on the bottom. Now form into the shape you want. Place on a parchment or Silpat lined sheet pan, cover with a towel and allow to rest for 20 minutes.
Preheat your oven to 400 degrees. Meanwhile, brush the top of the dough with egg wash and then sprinkle with grated Parmigiano Reggiano cheese. Make a slit along the top. Put into oven and bake for 35 minutes. Start checking after that, if loaf sounds hollow when tapped on the bottom, bread is done. Let cool on rack before serving. If serving next day, allow the bread to cool completely before encasing in plastic wrap.
Eat with your favorite Super Bowl beverage. Cross your fingers crossed that stupid numbers like 2 and 8 (yes, can you say safety?) in the pools come in. Leftovers can be frozen (but there probably won’t be any). Numbers like 2 and 8? There’s always next year.
I bought it for reasons I cannot give, but it sits in my cabinet and need some attention.
I also have always in my freezer (along with makings for fillings of chicken pot pies and soup dumplings), puff pastry squares which I use for the aforementioned pot pies and other goodies.
This morning, for giggles and other things, I decided to combine the two for breakfast. Lo and behold, I give you this!
The pastry had puffed and gave me, and therefore you, some ideas as I chewed on the crunchy crispy waffle topped with butter and honey.
As you can see, the pastry poofs up and therefore is horizontally sliceable to give you two crunchy, crispy halves. Idea 1. Fill with whipped cream. Idea 2. Fill with ice cream. Idea 3. Fill with jam or preserved fruits. Idea 4. Do all of the above and serve as a wonderfully easy and beautiful dessert. Dust top with powdered sugar to gild the lily.
Idea 5 comes from my genius brother (had to share the photo of the waffle with him). For something savory for a brunch item, replace your biscuits and fried chicken and fill with sausage and gravy. Or creamed mushrooms.
You get the idea, the fillings are limited only by your imagination. And if you can’t be bothered or want something unique for morning coffee, feel free to butter and top with honey. It’s perfect just as it is.
Back before the great flood when I was in grammar school, Meatless Monday was actually Meatless Friday. While my classmates were all eating tuna salad sandwiches, my very (as it turns out) forward thinking mother would make us sardine (from a tin) sandwiches with slice a slice of onion on white toast. Needless to say, not everyone was a fan of sardines, plus they looked so weird and had their own, shall we say, fragrance. Didn’t matter to me, I loved them.
Fast forward to current times. One cannot swing a yoga mat today without seeing a story in food magazines, on TV or on line about the huge plusses of sustainable seafood. Guess what? “Tinned fish” are in and in a huge way and fall into that very category. According to an article I just read, those tins that carry products from Spain and Portugal are packed right out of the water and the contents are among the healthiest fast foods to consume. The packaging is irrestible, almost centerpiece worthy for a casual tapas dinner. Finally, you are doing your part to partake of items that won’t destroy the oceans. So here are some ideas to use those products in some cool and delicious (and easy to prepare) ways and still feel virtuous in their consumption.
Some of what I have in my pantry. Back a bit, I posted a recipe for Sardine butter, puree a tin of sardines with a stick of butter and spread on toast or crackers. The same can be done with mackerel. These two fish are not only delicious, but also good for you (hello Omega 3). The tinned octopus and or squid can just be served on a pretty plate with a toothpick inserted for easy eating. Squeeze a bit of lemon juice on top because, why not? My new favorite is that cod liver stuff. Nobu served monkfish liver and the world craved it. This is much cheaper and easier to find and work with. It is almost like a pate. I serve it with a simple salsa verde (parsley leaf, capers, lemon zest, chopped olives if you like, a bit of olive oil and salt and pepper to taste). Spread on a plain cracker. A quick, easy, and fancy bite.
If you want something more substantial, open a tin of your choosing, chop the contents and toss all with pasta. Instant sauce. Want to dress up a salad? Same thing, and the dressing is already made for you, just a squeeze of lemon juice or a splash of vinegar to cut some of the richness.
So where do you find this magical stuff? Pretty much at any supermarket. Check the international aisles not for the products from Spain or Portugal because those countries provide the best of these items. WWW.tienda.com carries many more specialty items from Spain which might not be available at the supermarket. Uber Chef Jose Andres has a line of products as well. Check the web, and you will come up with more purveyors. Search specialty markets in Europe if you happen to be there, you will find these goodies in their aisles as well. I was fortunate enough to have friends bring back a few items for me just recently, God bless them.
At the end of the day, keep a few tins around, and the next time Meatless Monday (or any day) rolls around and you are hungry, break out a two slices of bread, toast them, add a slice of onion and thank my mom. Like I said at the outset, everything old is new again.