Pork
Standbys
Cassoeula
A rich, satisfying
Milanese pork and cabbage stew.
Difficulty: Moderate
Fagioli all'Uccelletto with Sausages: Fagioli
all'Uccelletto con Salsicce
Tomatoey beans and sausages are
an inspired combination.
Difficulty: Easy
Grilled Pancetta: Pancetta alla
Griglia
An unusual recipe for uncured pancetta, rubbed with
spices & herbs, and grilled.
Difficulty: Easy
Jailhouse Meat: Carne da Galera
Pork shoulder butt stewed with herbs and vineagr: A classic dish from the
days before refrigeration, and very tasty now too.
Difficulty:
Easy
Pork Chops Bologna Style: Braciole di Maiale
alla Bolognese
Pork chops stuffed with prosciutto and cheese,
and pan-cooked or grilled.
Difficulty: Moderate
Pork Chops Calabrese Style: Braciole di
Maiale
Calabrian grilled pork chops with hot pepper and
fennel.
Difficulty: Easy
Pork Filet with Apples: Filetto di Maiale alle
Mele
Pork loin with apples is a universal recipe.
Difficulty: Easy
Bell Pepper and Pork Spiedini
Spiedini are skewers, and also what one slips onto the skewer: These
feature pork, bell peppers, and onions.
Difficulty: Easy
Pork Stew: Spezzatino di Maiale
A tomatoey, olive-rich stew.
Difficulty: Easy
Pork Stew: Spezzatino di Maiale
A simple, hearty pork stew with beans.
Difficulty:
Easy
Pork Stewed in Milk, or Mas-cio al Late
One of the most popular second course dishes in the Vicentino,
and with good reason.
Difficulty: Easy
Pot Roasted Pork Loin with Milk: Arista al
Latte
A wonderful, lemony way to prepare pork loin that can
also be done ahead.
Difficulty: Easy
Salumi
About cold cuts,
prosciutto, salame, sausages and pancetta (among others; specific recipes
below)
Difficulty: Intermediate-Advanced; depends upon the cold
cut.
Spit-Roasted Sausages: Salsicce allo
Spiedo
Sardinian grilled sausages, with lard and fresh sage.
Very tasty!
Difficulty: Easy
Spare Ribs: Costicine di
Maiale
Spare ribs that are steamed and then grilled. Very
tasty, and much less fat than one often encounters.
Difficulty:
Easy
Stuffed Roast Pork Loin: Lombo di Maiale Ripieno
Arrosto
Pork loin, stuffed and roasted -- your guests will be
impressed!
Difficulty: Moderate
Uncle Guerrando's Pork Livers: Fegatelli alla
Guerrando
Elisabetta's Uncle Guerrando's fegatelli will make
a convert out of even the most avowed liver hater.
Difficulty:
Moderate
Other Recipes
Boar in a Sweet and Sour Sauce: Cinghiale in
Salsa Agrodolce
An ancient recipe for wild boar in a rich
chocolaty sweet-and-pungent sauce, which will also work with hare and other
game.
Difficulty: Moderate
Boar Pot Roasted Between Two Flames: Cinghiale
fra Due Fuochi
Wild boar (or other game) marinated and stewed
with the marinade, will work beautifully with polenta.
Difficulty:
Moderate
Chick Peas and Pork Temple: Ceci e Tempia di
Maiale
Chickpeas and pork temple (actually pork meat from
throughout the head) is a Milanese dish from the days of the Spanish occupation
-- in the 1600s.
Difficulty: Moderate
Drunken Pork Chops: Braciole di Maiale
Ubriache
Pork chops slowly simmered to tenderness in wine.
Difficulty: Easy
Finocchiona
Similar to salami,
but delightfully flavored with fennel.
Difficulty: Intermediate
Ham with Orange Sauce: Cosciotto di Maiale
all'Arancia
An Italian equivalent of baked ham!
Difficulty: Moderate
Grilled Pork Chops: Bistecchine di Maiale alla
Griglia
Grilled pork chops are amazingly succulent. Also a
recipe for spare ribs.
Difficulty: Easy
Meatballs with Raisins: Purpette a Ra
Passula
A Calabrian specialty, meatballs with raisins in
their hearts, which go perfectly with broccoli rabe.
Difficulty:
Easy
Mortadella and Grana Padano
Fritters
Tasty fritters made with Mortadella and Grana are an
excellent antipasto or addition to a platter of fried foods.
Difficulty:
Moderate
Pan Frying Sausage
Takes more
than just putting it in the pan and turning on the burner.
Difficulty:
Easy
Pancetta
An indispensable
flavoring agent in a great many dishes.
Difficulty: Intermediate
Porchetta
Roast pig (here a
small one), an ideal picnic food and also quite good as part of a festive,
though not tremendously elegant, meal. Larger pigs, roasted the same way, are
sliced to stuff sandwiches in fairs.
Difficulty: Advanced
Pork Chops Calabrese Style: Braciole di Maiale
alla Calabrese
Pork chops rubbed with hot pepper and fennel,
and grilled.
Difficulty: Easy
Pork Chops in Wine: Braciole al
Vino
A Sicilian recipe for pork chops cooked in wine sauce
with fennel and lemon.
Difficulty: Easy
Pork Chops Lazio Style: Costarelle alla
Laziale
Grilled pork chops served on dripping-laden slices of
bread.
Difficulty: Easy
Pork Loin with Pistachio Nuts: Filetti Di Maiale
ai Pistacchi
Loin stuffed with a mixture of pistachio nuts and
ham, and stewed in milk until tender. Quite nice.
Difficulty:
Easy
Prosciutto Toscano
Tuscan cured
ham is one of life's true delights.
Difficulty: Advanced
Pork Filet en Croute: Filetto di Maiale in
Crosta
Pork filet in an herb-laced bread crust is an
astonishing delight.
Difficulty: Intermediate
Roast Pork Shoulder Butt with Onions and Plums:
Coppa di Maiale Arrosto con Cipolline e Prugne
Though sweet
entrees are rare now, they were once very common, and this is a nice change of
pace.
Difficulty: Easy
Pork with Porcini: Maiale con i Funghi
Porcini
Stewed pork in a rich porcino mushroom sauce.
Difficulty: Moderate
Rollups with Apples: Involtini di Maiale alle
Mele
Apple sauce and pork are well known. This is a tasty
variation.
Difficulty: Easy
Salame Toscano
Delicately
aromatic, seasoned with garlic, salt, and a little spice.
Difficulty:
Intermediate
Sausages and Potatoes: Salsicce e
Patate
Sausage and potatoes seems (and is) obvious. But it's
also a classic from the Val D'Aosta, and will keep the cold at bay like little
else.
Difficulty:
Sausages of Lucca: La Salsiccia di
Lucca
Classic Tuscan sausages.
Difficulty:
Moderate
Sauteed Pork Chops: Bracioline di
Maiale
A Calabrian recipe for pork involtini stuffed with
cheese.
Difficulty: Moderate
Sopressata
How to make one of
Italy's classic cold cuts at home.
Difficulty: Intermediate
Spare Ribs: Rosticciana
Tuscan
grilled spare ribs are simplicity in themselves. And very good too.
Difficulty: Easy
Spit-Roasted Suckling Pig: Maialino allo
Spiedo
A Tuscan recipe for spit-roasted suckling pig, done
over the coals.
Difficulty: Intermediate
Stewed Wild Boar: Cinghiale in
Umido
A rich wild boar stew from the Apuan Alps, west of
Lucca.
Difficulty: Easy
Stuffed Cannoli: Cannoli Farciti
Neapolitan savory cannoli with a tasty pork-based filling.
Difficulty:
Intermediate
Stuffed Pork Chops, or Brasole Col Pien
Pork chops, rolled up around a mushroomy filling with a hint
of grappa.
Difficulty: Easy
Stuffed Pork Loin, or Filetto di Maiale
Farcito
Pork loin stuffed with olives and dried tomatoes: It will
be very good either grilled or roasted.
Difficulty: Easy
Wrapped Cotechino: Cotechino
Fasciato
A cotechino (a pork sausage) wrapped in a slice of
veal and stewed: Hearty winter fare.
Difficulty: Moderate
Chicken & Capons
Turkey
Waterfowl & Game Birds
Rabbit
Goat,
Kid & Lamb
Everything
else
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