Pampanella Molisana is a traditional Italian dish from the Molise region. It is a pork dish flavored with paprika, garlic, and other seasonings. The pork is typically marinated, then slow-cooked or roasted to achieve tender and flavorful results.
As I’m not acquainted with this dish and haven’t cooked it previously, I sought guidance from various recipes:
- https://www.greatitalianchefs.com/recipes/pampanella-recipe
- https://www.tinastable.com/pampanella-molisana/
- https://www.cookeatworld.com/pampanella-molisana/
I combine what I thought was the best of the above recipes into the following one:
Ingredients
- 2kg pork loin chops (Pampanella isn’t tied to a specific pork cut; rather, it hinges on the presence of some fat marbling to maintain succulence while roasting. Good cuts include pork butt, ribs, shoulder, and occasionally standard pork chops.)
- 4 Tbsp sweet paprika
- 1 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 2 Tbsp kosher salt flakes
- 2 Tbsp white wine vinegar
Method
Begin by combining the paprika, salt, and garlic powder to form the spice rub.
Generously apply the spice mix to all sides of the pork chops, ensuring thorough coating.
Place the pork on parchment paper in a snug-fitting baking dish. Cover and refrigerate for a minimum of 1 hour, although longer marination, up to 24 hours, yields better results.
Just before roasting, sprinkle 2 tablespoons of white wine vinegar over the meat.
Wrap the meat tightly and roast in the oven for 2½ – 3 hours. Baste the meat occasionally with the juices during roasting, ensuring to re-wrap tightly after each baste to maintain color and moisture.
We served this with a butter bean purée with a broccoli mash and a Niçoise salad.
The wine
We enjoyed this with a very good 2016 Rietvallei Estéanna, which is a Cabernet Sauvignon, Cabernet Franc and Petit Verdot blend.
Here is the fact sheet:
