Posts Tagged ‘Italian recipe’

Six Nations Porchetta Rolls


porchetta
While watching this afternoons Six Nations rugby England V Italy with an Italian colleague, I had to have a think what would be a suitable foodie accompaniment, with the nice cold obligatory beers.

In the spirit of the game it had to be an Italian speciality such as these perfectly porky porchetta rolls. I had a cracking boned and rolled pork shoulder from Aberdeen Butcher Andrew Gordon to play with. I made up a herb rub with a couple of cloves of garlic, a sprig each of rosemary and sage, 1tsp fennel seeds, 3 tbsps olive oil, and a sprinkle of sea salt and black pepper, blitzed up in a herb grinder. I worked this rub into the meat (not the skin) and worked it right in. Save a little to drizzle over the cooked meat at the end.

I then popped the joint into a baking tray and rubbed sea salt and black pepper into the skin and poured a glass of white wine in. I cooked the joint at a low temperature 120degc for around 5 hours until the meat starts to fall apart. I then lit the grill and got the crackling going until it puffed up and crunchy.

I allowed the meat to rest for 15 minutes, and made up a herb drizzle, with a little of the herb rub, another 2 tbsps olive oil and the zest of half a lemon.

Pile the melt in the mouth pork into a warm ciabatta roll and drizzle with the herb mix.

Enjoy with a cold beer, good friends and a good game of rugby.

 

Post Pub Pasta – Linguine Aglio olio e peperoncino

pasta aglio olio e peperoncino

I try to give you lovely people a range of recipes, some new with unusual flavour combinations or ingredients, but sometimes I love to fall back on my old classics, and for me one of the most comforting and sustaining meals has always been this one. I first encountered it as a pennyless newly vegetarian student, and was smitten, it has seen me through those years, and has always been my “go to” dish.

With so few ingredients you can really make sure they are the best, and the real key is wonderful olive oil, so when I was recently gifted some Tuscan extra virgin olive oil and some salami from Garfagnana by an Italian colleague. I wanted to enjoy the emerald green oil in my favourite dish to do it justice. In the UK after a night out the usual dishes we go for are kebabs, pizza and burger van offerings, well this is what they have in Italy.

In a large flat bottomed frying pan start to warm over the lowest heat a thin layer of the best quality extra virgin olive oil, adding 3/4 plump garlic cloves finely sliced and a teaspoon of dried red chilli flakes, with seeds if you like a little heat. Cook some long pasta for a couple of people such as spaghetti or linguine as per the instructions to al dente, turn up the heat on the oil, and add a ladle full of the pasta water, as it bubbles it should start to emulsify.  Add the pasta and toss in the rich and flavourful oils.

Season with a pinch of sea salt and fresh ground black pepper, and if you can afford it some lovely parmesan or pecorino. I had mine with some thick slices of the salami and a glass of Primitivo.

pasta aglio olio e peperoncino

 

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Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

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thehungrylinguists

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