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.
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pork
The initial inspiration for this soup was drawn from Nagi’s Creamy Ham Bone Soup with Beans, which I then modified to create my own version. Despite its velvety and rich consistency, this soup is crafted without the use of any cream whatsoever.
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Pasta alla Gricia is a classic Roman pasta dish that exemplifies simplicity at its finest. This humble yet incredibly flavorful dish is a staple in the traditional cuisine of Rome, showcasing the region’s love for cured pork and aged cheese. With just a handful of ingredients, Pasta alla Gricia delivers a satisfying and comforting meal that will transport you straight to the heart of Italy.
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This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
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I recently went on a charcuterie course hosted by Richard Bosman and one of the sausages we made was an Italian sausage called Salsiccia. Being quite a hot day and looking for something light, I decided to use this sausage for this Italian sausage salad.
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This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.
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A braai pie is a South African way of cooking a calzone-style pizza (or pie) over the coals. This one specifically, was filled with homemade salami, guanciale and olives, but you can use any filling you like.
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I got the idea for this dish from Yotam Ottolenghi who has a very good recipe for Roast gammon with sticky pineapple salad. Instead of using pineapple juice, I opted for fermented pineapple and ginger which added a more tangy taste to the dish.
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Continuing my Caribbean cuisine spree from Jamaican Pork with Pineapple and Banana and Jamaican Jerk Pork Tenderloin, I decided to make this Trinidadian pork curry. Packed with lots of green herbs it doesn’t make for the prettiest dish, but it’s surely very tasty and layered with flavours.
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