Category Archives: STUFFING

STUFFED ESCAROLE NAPLES STYLE gone ITALIAN-AMERICAN

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Here is a dish that brings together all the mutlicultural flavors that make up the area of Italy known as Naples.  This city was ruled by the Spanish, the Greeks.the Italians, the French, and others and each group left its mark on the city’s architecture, style, and cuisine.  A land of garden treasures,with the gifts from the sea and the mountains, help make this Italian regional food so full of bold and striking flavors.  One of the most popular vegetables in the area is Escarole..or as it was called in my home, “Scharole'”.It was eaten as a side dish, chopped with garlic and oil, or with anchovies, breadcrumbs, hot pepper, raisin and pignoli. It found its way in many soups, notably the Minestra Maritata( Grandma’s meatball soup), or with beans in the famously popular ‘Scarole and beans…This Baroque filled plate stars all of Naples’ finest ingredients…pecorino romano, garlic, raisin, pignoli, anchovy, San Marzano tomatoes, good olive oil, Gaeta Olives(make sure you are using CURED black olives, not ones packed in brine), ground meat and soaked Italian bread..all served over Naples’  popular Pasta Secca…or dried pasta…in this case,
Ziti.

Start this escarole dish with a cleaned head of ‘scarole.  To accomplish this, you must open the head up without breaking any leaves off.  In a large bowl 1/2 filled with cold water submerge the escarole head stem side up.
For some reason, more so than any other fresh vegetable I have cooked with, escarole captures an ungodly amount of grit, sand, dirt deep within its green and white crevasses.  You must let this sit for 15 minutes, then in a colander, rinse the head under running cold water. Empty the bowl, you will see the sand and dirt in it. Fill it back up 1/2 way, and repeat this process 3 times.  Maybe 4.  Give it a final rinse. Then, in a large pot of salted
water, bring it up to a boil then place the escarole in it stem side up and bring to a low boil.  Cook this for a good
20-25 minutes.

Now let this cool in the colander for about 15 minutes.  While
it is cooling, let’s make the filling…a celebration of Naples’ best ingredients.  The choice of the ground meat is up to you…veal is my preference, then pork, lastly beef.  This dish is called in the Napoletana dialect, I MUCILLI, meaning little kittens and you stuff the whole head in the center with the leaves, then tie it all up.  My version is more like Eastern European Stuffed Cabbage, par cooked leaves, turned into individual rolls that are baked in sauce….but we call it Stuffed “Scharole”..   For 1 head of escarole which makes about 20 bundles, use 1/2 lb.ground meat, 1/3 cup grated Locatelli Romano, 1/8 cup raisins, 1/8 cup pignoli, 1 finely minced garlic clove, 1 tsp.red wine, 2 slices of bread, soaked in water and squeezed dry, 2 eggs, beaten, 1/8 cup chopped pitted Gaeta olives,
1 anchovy filet, 1/8 fresh chopped parsley, 1/2 tsp. dried oregano, and 1/2 tsp. chili pepper flakes, 1/2 tsp. salt.
Mix this all together well and let it sit for 10 minutes.

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you will need 1 lb of cut ZITI, cooked till  al dente. Best to make this after the Stuffed Escarole have finished cooking. While you are waiting for the escarole to relax in it’s sauce, just make the macaroni as normal, drain well, make sure it’s, as always, al dente!

Why are we letting this sit?  Flavor melding, it give a chance for the ingredients to give up some of their essential oils and
makes for a tastier end result.
Now take the cooled head of escarole and hold it by the stem, gently, with a knife, cut around the core to release the leaves.
lay them out on a flat clean surface and add about 1 tbs. of the mixture to the stem end of the leaf, then roll them up tuckingthe sides in on the way.  Lay them into a large oiled deep pan.  Continue till you are done. When you are done rolling the “mucilli” bundles, pour some olive oil over them, then 1/2 cup of white wine or stock, then 2 cans of crushed San Marzano tomatoes.  A little salt, pepper, 1 clove of garlic, a sprinkle of oregano,and a shake to the pan.  Cover and bring it to a boil , then lower to a simmer and let cook for 40 minutes on a lowflame.  This will further soften the escarole and let all the flavors get happy.  You can also bake this in a 350 degrees F oven, tightly covered for 1 hour 15 minutes, just check mid way thru that the liquid isn’t drying out.
The mucilli will soak up some of the sauce,not an overly liquid dish when it’s finished, great concentrated flavors…important tip here…DON’T SERVE IT IMMEDIATELY.
Let it sit for about 15 minutes. Serve 3 of the mucilli over a pasta portion, ziti my preference…that has been tossed withpecorino, olive oil and black pepper…pour some of the tomato over it as well…If you are looking for a more authentic Italian dining experience, dress the pasta with some of the sauce and serve first, then have the stuffed escarole rolls as a “secondo”.  (I will depart from authenticity right here..the dish is much better all served together, imho).

Just an afterthought…the reason I like the veal the best is because it’s so very mild that it really tastes like the sauce through and through and allows the ingredients in the filling to be stars of the show as well.  Purely my taste buds.  Another postscript here…the most “authentic” or traditional stuffed escarole contain no meat..it’s pretty much the same ingrdients I’ve used but..no meat.  Feel free to make them that way for a vegetarian/meatless dish…it’s very delicious either way.  Classify mine Italian-American Napoletana.  There’s a mouthful!!  HappyCooking!!

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STUFFED MUSHROOMS PIZZAIOLA, MY MOM’S HOLIDAY STAPLE

OLYMPUS DIGITAL CAMERA  I hope that lead picture draws you into this blogpost because not only is it a great dish for you to make, it means so much to me.  STUFFED MUSHROOMS PIZZAIOLA..let’s explore that…what makes it (Something) PIZZAIOLA?  The SAUCE.  Simple.  A blend of crushed Italian Plum Tomatoes, usually out of the can, preferably San Marzanos, then blended with OLIVE OIL, GARLIC, OREGANO, SALT, PEPPER.  That’s it. It’s used on Pizzas in Naples and paired up with other meats or poultry then baked, and that’s the sauce that makes these Stuffed Mushrooms Pizzaiola (meaning in the style of the Pizza Maker’s wife).  While the Pizzaiolo was making the pies, the wife who was the home cook was using the sauce in inventive ways.  Ok, that’s what I think happened so I am standing by that romantic explanation.  More importantly I want you do enjoy something that was a Holiday staple for my family at Thanksgiving and Christmas Day dinner year after year.  These are my mother’s Stuffed Holiday Mushrooms.  Only when making them last night did it occur to me that her recipe contained Pizzaiola sauce.  I love when that happens.  She was Napoletana, the sauce is Napoletana, stuffed vegetables are very Napoletana, it’s a dish that defines my family’s history.  AND it tastes awesome and that is why you want to make them.  Now is this exactly like my mother’s?  Let’s say 85%, I add some other techniques or steps to Mom’s standard Italian Fennel Sausage, pecorino, garlic, herb, and breadcrumb stuffing so this is MY VERSION of Mom’s recipe.  There’s enough of Mom’s recipe in here to make it mostly her’s, soeaster79momI don’t think she’ll be looking down from Heaven on my stove without smiling.  Miss you MOM!! That picture was taken by me Easter Sunday 1979 in our dining room..where all the Holiday Meals and Special occasions went down.  While cooking this last night my kitchen had every smell of the Holidays of my youth.  Happens everytime I make these Mushrooms for Thanksgiving.  Even if we dine elsewhere, I make a tray for home.  Try a Stuffed Mushroom slider sometime. Delicious!!  And the Pizzaiola sauce after baking is further seasoned by the mushrooms themselves and all the flavors in the stuffing.  Mom’s Thankgiving table was the stuff dreams were made of, at least to this kid..Stuffed Mushrooms, Stuffed Artichokes, Antipasto, her roasted red peppers (Holla!!),Finocchio on the table, nuts, dates, figs, fruit, Manicotti, Sausage and Meatballs, Turkey, Stuffing, Broccoli Rabe, “American” Broccoli, Candied Sweet Potatoes, Corn, Mashed Potatoes, Green Beans Almondine, Cranberry Sauce..I’m not sure anymore if there was a salad…i’m thinking not…the dinner though would begin with chilled fruit cocktail in a stemed dish..This was as fancy as we got.  She even dressed her turkey, booties, fruits, garnishes, it was heaven.  Of course Italian Pastries but what everyone looked forward to were the pies…lots of them..apple, apple crumb, pumpkin, sweet potato, lemon merengue (my favorite), Cherry, Mince (no one at that one ),pecan, banana cream, chocolate pudding..you get the picture.  If you are at all in tune with food the heightened standard and diverse recipes and preparations during the Holidays is an excuse to do what you are really doing all year.  I love it and I hope you do to regardless of what holidays at year’s end you celebrate or do not.  It’s a time for entertaining.  My mom knew how to entertain, although, she wanted everything cleaned up too quickly…lol.  That tradition I do not perpetuate!  Relax, the mess will still be there tomorrow.  I’m not taking up precious social time to clean up..later for that!

Ready to cook?  I use regular button mushrooms for this..why you ask?  When there are beautiful huge stuffing mushrooms to be had?  Think of all that shows up at the holiday table, there’s usually a high variety of food, some of it very rich.  I’d rather serve a small bite than something that could be it’s own appetizer for a sit down dinner.  Think BIG picture, not just BIG food.

MAKES  50 MUSHROOMS

50 MUSHROOMS, STEMS GENTLY SEPARATED (finely dice the stems)

1 1/2 lbs. loose mix of hot and sweet ITALIAN PORK FENNEL SAUSAGE meat

(or just one type)

3 sliced cloves of garlic

1 large whole clove of GARLIC

Olive Oil

1 tsp. diced PANCETTA

1/4 cup RED WINE

1 tsp.Oregano

1/8 cup GRATED PECORINO ROMANO CHEESE

1/4 cup DICED LOW MOISTURE MOZZARELLA(not fresh made)

1/8 cup PLAIN ITALIAN BREADCRUMBS

1 ITALIAN ROLL, day old preferably..soaked in water, then squeeze out the water

KOSHER SALT

2 TBS. FINELY CHOPPED FRESH ITALIAN FLAT LEAF PARSLEY

1 CAN (28 OZ) SAN MARZANO TOMATOES OR GOOD ITALIAN PLUM TOMATOES

1/2 TSP FENNEL SEED, SLIGHTLY BRUISED

BLACK PEPPER

Start by making the PIZZAIOLA SAUCE. Simple.  Crush the tomatoes with your hand or run thru the processor or a food mill.  I’m lazy.  I use my hands.  Less clutter and things to wash, but feel free to use whatever you are comfortable with.  Empty it into a mixing bowl.  Add 1 TBS. Olive Oil, I like the taste of Olive Oil, alot..so I like a good Extra Virgin in here.  Feel free to use what you like.  Add 1/2 tsp of Oregano that you RUBBED BETWEEN YOUR HANDS..key technique, you release the oils in the dried oregano..do not use fresh for this. Salt and Pepper to taste..Smash one whole clove of garlic.  Add that..Now blend the ingredients and set it aside.

mushroompizzaiola 007  How beautiful is that!!??  And btw, since this is not cooked before you add it to the mushrooms the type and quality of the tomato is very very important.  Sometimes you can help out not so good tomatoes by cooking them in a sauce.  Not so with this Pizzaiola method.  The bright fresh taste of the tomato is highlighted in this sauce.  No 1.99 tomatoes here, they should cost you at least $ 2.50 or more.  Make that mental note.

Now the stuffing…it’s a Red Wine Braised Italian Sausage stuffing with some additions.let’s have fun with this.  In a large heavy pan for caramelization! add a little olive oil.  Keep on medium heat and add the pancetta.  When that is somewhat clear and has a little color on it add the sausage.  Let it cook on one side for at least 8 minutes or until it’s browned, then chop it with a spatula and turn the sausage meat so it now will evenly brown.  Let this cook for 5 minutes. Now add the sliced garlic.  Resist the urge to season at this point because sausage meat is well seasoned and soon we will be adding cheese to this..more salt.  You can always add salt, you can’t ever remove it, so trust me here. Now add the chopped stems and blend in well.  After about 2 minutes add the garlic and cook for about 2 minutes then add the wine.  What an aroma you are now getting!! mushroompizzaiola 002 Let this simmer for at least 10 minutes.  If the wine evaporates before that just add a touch more.  This process infuses that tasty sausage with the wine flavor.  It’s delicious!  OK, take a piece out for yourself…are you smiling???  After 10 minutes, remove from the heat and let this cool down for at least 20 minutes.  In a large mixing bowl, add the remaining oregano, the breadcrumbs,the bread, all the cheeses, the parsley, and mix together. Now add the sausage mushroom mix and 2 tbs of that Pizzaoila sauce you made…blend well.  It’s ready when it looks like this:mushroompizzaiola 003  Then gently stuff each mushroom cap with the stuffing, just to the top, if there’s left over just add a little more to some.mushroompizzaiola 005  Place them into a baking/roasting pan that you’ve drizzled with some olive oil.  Next step…pre heat the oven to 375 degrees F.  Drizzle the Pizzaiola sauce around and over the mushrooms, another drizzle of olive oil, and a sprinkling of some grated Pecorino Romano.mushroompizzaiola 010  You really have to be getting excited now.  Please say you are!!  Bake uncovered for 20 minutes.  At the 10 minute mark, rotate the pan.  Why?  I believe most ovens have hot spots so this just helps with an even cooking of the pan.  They are done when the mushrooms are soft.  Let them sit for about  5 minutes before serving and these reheat REAL well.  Here’s the finished product:

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A wonderful starter to a big Holiday meal, or a side, or , away from the Holidays make this and serve with pasta..the sauce needs good bread for dipping or wonderful on pasta.

 

 

 

 

 

BACON, APPLE, AND CHEDDAR STUFFING..FALL COOKING SEASON HAS BEGUN

OLYMPUS DIGITAL CAMERAThere are some pairings and combos that are truly meant for each other.  Let’s start with BACON. I don’t agree it goes with everything.  There, I’ve said it and I’m not taking it back.  i LOVE Bacon..especially American bacon with it’s pork belly fat and smokey goodness.   It really needs to either shine in a dish or on it’s own, or be part of a bigger picture..lofty ambitions for sure especially when I ‘m talking about bread stuffing.  Here’s the thing, and I love simple as well as the fussed..but some American stuffings are terribly bland.  Bump up one ingredient on that list you’ve got something but mushy bread is not a great idea on it’s own.  Here’s my other lecture with regards to this post, this is not my only stuffing, in fact, i hardly ever make a stuffing the same way twice.  So there you go! Basically for Thanksgiving I will make the same stuffing which is a mixture of my own ideas with my Mom’s t-day stuffing.  I use what’s hanging around the kitchen and last night i made some Roasted Chicken halves that were brined in Apple Cider (my favorite Fall ingredient) and roasted along with some Chicken stock.  The stuffing I do in a separate dish, i just like that better, certainly you can always stuff the bird.  No right or wrong. I hate when people feel they need to be slaves to ONE recipe for a type of food..like stuffing.  It’s waiting for you to personalize it!!! Well my little “Chopped” experience, which is basically how I cook started with some stale bread, just natural whole grain white bread sitting on the counter.  Opening the fridge revealed some natural (unsweetened ) apple sauce, and an open bag of shredded sharp cheddar, next to the bacon.  In that moment the recipe developed.  Knowing basics about what really goes well with other ingredients is the building block for me, for any recipe.  Bacon, Apple, and Cheddar all compliment each other.  Can you say TASTES LIKE FALL and not have a combo like that as part of what you are thinking?  I can’t.  Stuffing is the perfect way to deliver these tastes that combine into a buttery, comforting stuffing that will compliment your roast poultry or pork dishes.  Add this to your recipe files as another idea for your stuffings.

MAKES:   4 servings                           TIME: 1 hour

The servings are a “strange” idea because stuffing is usually a spoonful while you are loading your plate up with other sides and the main.  By 4 servings I mean enough for 4 people to have a nice sized portion so use your head here, the more food you are serving doesn’t mean you need more stuffing..however..it’s so good, you may want leftovers, just saying.

1/2 lb chopped BACON (SMOKED)

1 large ONION, small diced

1 cup fine diced CELERY

10 slices of good stale white BREAD  that you’ve torn into pieces or 14 oz. of a cornbread or mixed bread stuffing (the cubes).  Feel free to use a whole wheat if you like.

1/4 cup unsweetened APPLESAUCE

1 tsp. fresh chopped Thyme

1/2 tsp. BELL’S SEASONING (http://www.bellsseasonings.com/BellsSeasoning.html)or 1/4 tsp Poultry seasoning

1/4 stick UNSALTED BUTTER

1/4 cup CHICKEN STOCK(WARM)

1/8 CUP APPLE CIDER (filtered and unsweetened)

1/2 tsp freshly ground BLACK PEPPER

1/4 tsp. KOSHER SALT

1/2 tsp. YELLOW MUSTARD

1/4 cup Shreddded SHARP CHEDDAR

1 tsp UNSALTED BUTTER CUT IN CUBES

In a large skillet/pan heat on medium and add the bacon and let it start to render it’s fat.  Once is starts to crisp up a bit, add 1/2 of the butter and let it melt.  Now add the celery and onions and let this cook on low until the vegetables are soft.  Add the cider and stock and bring to a boil.  Add the thyme.  Let this cook for 3-4 minutes and then add the bread and mix well until it’s a pasty consitency, all hydrated.  Cook stirring for 2 minutes.  Remove from heat.  Into this add the salt, pepper, mustard, Bell’s Seasoning, Applesauce..Blend.  When all is nicely mixed in add the cheese folding it in gently.  Pour this into a baking pan, I use cake pans.  Smooth it down and place the cubes of unsalted butter over the top.  Bake in a preheated OLYMPUS DIGITAL CAMERA 350 degree F oven for 25 minutes or until it looks like that picture.  Nice and golden.  Remove from the oven and serve with the meal.  If there are any drippings from the poultry, pour some of that over the top too.  Adds more flavor.

Stuffing (dressing in some parts) is an American Classic that for me has no peer.  I may have more ideas for you as the Fall progresses, let’s start with this one. Who doesn’t love BACON???  By the way, the mean was amazing…OLYMPUS DIGITAL CAMERA

 

I like it richly flavored, certainly, you can alternatively cook the bacon separately and discard most of that fat, just in case that’s your preference, then continue with the rest of the recipe.

ROAST LOIN OF PORK WITH PANZETTA STUFFING, MEMORIES OF MOM

OLYMPUS DIGITAL CAMERA  Memories are a wonderful thing, yes, there are good ones and there are bad ones but the ones that I love the most are the ones that connect me to a time and place and people…my daughters’ coming to America, their birthdays, the day I met my wife, and that whole group of memories that connects me to my family that is no longer around.  Not in a morbid way but in a very healthy wonderful way foods that my mom, dad, or grandparents made will have them sitting at the table with us.  This dish I’m blogging for you is one of those that is a deep deep memory of my Mom’s cooking from when I was a kid.  It’s funny, as unique as one may think they are when I posted the pictures of the dinner on Facebook out of the woodwork came so many who basically all said the same thing, “My Mom made that!! I haven’t seen or had that in years”. So here I am now blogging it so that all may enjoy that memory and introduce this to those who have never heard or had it.  What is it other than a stuffed roast?  Here’s some background on the dish..it comes from Southern Italy and is called PANZETTA.  It’s a stuffed breast of veal with a filling very specific to this dish  made of eggs, bread, herbs, lots of pecorino, lots of black pepper,onions. That’s the basic more popular version. As with most Italian dishes there are variations from home to home.  My Mom’s (and btw, this was her favorite dish of all) was the recipe I just mentioned but many families added sausage, or cured Italian meats like Prosciutto or Pancetta, some added mushrooms, some added spinach and so on.  I decided I’d use my mom’s base and add some spinach, pancetta and onions realizing that maybe I’d compromise the taste of Mom’s but I’d take that chance.  The other change I made and this is why I cannot call the entire dish PANZETTA is that I used a Bone in Loin of Pork Roast.  Ever have breast of veal?  It’s unique and not well loved.  There’s about a 2 inch piece of meat running through it wiTH a boatload of bone and connective tissue.  Place it under the “acquired taste” file.  I happen to love it mostly because of it’s sentimental value but for feeding my family and sharing this with all of you, the pork is more universally loved.  The stuffing is just too good to be added to a breast of veal so here I present to you, LONZA DI MAIALE RIPIENE NELLO STILE DI PANZETTA… so there’s a mouthful…Bone in Loin of Pork Roasted Stuffed with Panzetta style stuffing.  I’ve done my research on this stuffing and I only see it inside of a Panzetta, it’s so unique.   Did I say unique already?  Sorry I guess I need to explain what I mean by unique.  It’s the taste and texture, very fluffy, eggy, cheesy, with the flavor of black pepper shining through.  Almost a mousse like rather then a dense stuffing.  Intrigued?  After you are done cooking it and eating it look across your table and my mother will be smiling at you.  We’ve made her very happy!

 

SERVES: up to 8                            TIME: about 2 1/2 hours

INGREDIENTS;

5LB BONE IN LOIN OF PORK WITH A NICE “CAP” OF FAT ON TOP, BUTTERFLIED OR OPENED UP SO YOU CAN STUFF THE ROAST, HAVE YOUR MEAT PERSON OR BUTCHER DO THIS FOR YOU.

1/4 CUP WHITE WINE

3 TBS CHOPPED FRESH THYME

1 TSP. CRUMBLED DRIED OREGANO

KOSHER SALT, GROUND BLACK PEPPER

OLIVE OIL

2 CLOVES GARLIC

STUFFING:

1/8 LB. DICED PANCETTA

1 MEDIUM ONION, DICED

1 TBS. OLIVE OIL

2 1/2 CUPS STALE ITALIAN BREAD, CUBED, SOAKED IN WATER AND GENTLY SQUEEZED DRY

1/2 CUP FRESHLY GRATED PECORINO ROMANO

2 TBS. CHOPPED PARSLEY

1 1/2 CUPS FINELY CHOPPED FRESH SPINACH, BABY SPINACH IS BEST, MORE TENDER

3/4 TSP FRESHLY GROUND BLACK PEPPER

4 CRUSHED FENNEL SEEDS

2 BEATEN EXTRA LARGE EGGS

3 TBS. GROUND ITALIAN BREADCRUMBS (MADE FROM ITALIAN BREAD, NOT THE FINE CANNED ONES)

Make sure your roast is patted dry and ready for stuffing.  Season the interior with a little salt and pepper.  While it is coming to room temperature, preheat the oven to 400 F.

In a pan, add 1 tbs olive oil, heat, then add the pancetta and let it render and get browned, almost but not quite crisp..takes about 8 minutes. OLYMPUS DIGITAL CAMERA Then add the onion and let this cook gently till the onions are translucent and soft, about another 10 minutes.  Add the fennel seeds and the wine.  Let this cook until the wine is evaporated.  You are now left with lots of flavor. Add the spinach and mix, it will gently wilt.  In a bowl beat together the eggs, black pepper and pecorino.  Add the soaked cubed bread. Mix. Now add the crumbs mix, gently.  Then add the pancetta and onion.  Mix till blended, and you are done.  Place this up against the bones and on the meat.OLYMPUS DIGITAL CAMERA  Easy.  don’t panic if some falls out you can press it back into the rolled roast when you are done. Roll this up and tie up the roast, or if you are not as lazy I as tend to be, just roll it and stand it up nicely in an oiled baking pan.  I couldn’t find my meat rack so it went right onto the bottom of the pan but a meat rack is better.OLYMPUS DIGITAL CAMERA  It’s always better to tie up a roast like this as it helps with more even cooking, but I wasn’t having any of that the other night.  Truth be told it’s one of my not so good cooking skills so I avoid it whenever I think I can get away with it.  I don’t advise that though. Give the roast a nice salting, black pepper, rub it with a sliced clove of garlic all over, then pour the wine over it..then rub it with some olive oil.  Into the over it goes for 1/2 hour at 400 F.  Then lower the oven to 375 F and roast for another hour or until a thermometer reads 140 F when placed into the meat.  When it’s done big RULE here, LET THE MEAT REST!!!   Cover with foil and leave it for at least 15 minutes.  Then slice into chop size or just carve the meat from the bone.   Your call.OLYMPUS DIGITAL CAMERA

 

after carving…OLYMPUS DIGITAL CAMERA

Inside the meat is moist, and the stuffing…well the stuffing…it’s a doorway into a my childhood home.  Such a different stuffing that really captures every Italian flavor , it’s a real winner.  After you’ve done the first 1/2 hour of roasting, add some cut Yukon Gold tossed with salt, pepper, garlic, chopped onion and celery and olive oil in the pan and let them cook for the balance of the roasting time. Just make sure to rotate the pan 1/2 way thru and move the potatoes around for even browning.  More deliciousness.OLYMPUS DIGITAL CAMERA

 

There may be no better potato than one that’s cooked in a mix of Olive Oil and rendered pork fat, especially if some of that is cured pork.OLYMPUS DIGITAL CAMERA

 

Up in the left corner of this picutre notice the Applesauce.  Yes, Applesauce.  Pork and Applesauce are a Fall combo and a very American pairing.  I made the applesauce with sweet onions (for this savory dish), apples, apple cider, salt, and some brown sugar.  It complimented the pork wonderfully.  That’s my preference for roast pork over a gravy, again, your choice but with the rich stuffing the sweetness of the apple cuts through and balances the whole dish.  Well, that’s enough from me today.  Find a pork roast, or a veal one, and make this Panzetta styled stuffing.  Make my mom smile!