Pizza Rustica
The last of the pork recipes . . . sigh. I have enjoyed this chapter. Yes, I have. Last week we had a special event here – mom had a ‘big’ birthday. We flew my sister up for a surprise. … Continue reading →
Category Archives: Pork
Pork Sausages with Red Wine and Porcini Mushrooms
Today’s recipe is Pork Sausages with Red Wine and Porcini Mushrooms. I don’t cook or eat sausages very often. While they might taste good, they are often very fatty, and just not worth the calories that they contain. If you’re … Continue reading →
Pork Sausages with Smothered Onions and Tomatoes
I’ve come, finally, to another opportunity to dip into my supply of Marcella’s special sweet pork sausage for an Essentials assignment. Dan kept following his nose into the kitchen until I finally suggested that he just to pour the wine … Continue reading →
Pork Sausages with Red Cabbage
The recipe title says it all with this dish. The cabbage and sausages are cooked in seperate pans until nearly done. Then they are combined and cooked until the cabbage is soft. The mild pork sausage came from the special … Continue reading →
Grilled Marinated Spareribs
Wow, this has to be one of my favorite recipes in the cookbook. I have tried a couple of different ways to make ribs in the past. Our favorite way to prepare them was to boil the ribs in water … Continue reading →
Spareribs with Tomatoes and Vegetables for Polenta
I shall start with my confession: Bless me, Marcella, for I have sinned. There was that big word, TOMATOES, in the title of the recipe, and I love spare ribs, but as I have mentioned, I do not eat tomatoes. … Continue reading →
Spareribs Pan-Roasted with Sage and White wine, Treviso style
Another keeper from Essentials! I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices. The pork ribs are first browned in a large skillet. … Continue reading →
Stewed Pork with Porcini Mushrooms and Juniper
Today’s recipe is Stewed Pork with Porcinin Mushrooms and Juniper. I was really looking forward to making this recipe. I’ve had a jar of juniper berries in my spice cabinet that have only been used once, when making a rabbit … Continue reading →
Braised Pork Chops with Sage and Tomatoes, Modena Style
Our family’s traditional method for preparing pork chops has always been to oven broil them covered with thinly sliced lemons, dots of butter, and brown sugar. It is one of my earliest memories of my mother’s special meals. It’s the … Continue reading →
Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms
Thick cut pork chops are browned then slowly simmered in a sauce of tomatoes, white wine, porcini and white button mushrooms and cream. This dish was a great dinner for the cold, rainy weather we had today in St. Louis. … Continue reading →
Drunk Pork Roast
When I saw this recipe title I was intrigued. I have to admit that I often make beef pot roast with either beer or wine, but I have never made a pork roast with the same. This is another recipe … Continue reading →
Roast Pork with Vinegar and Bay Leaves
I have a wee announcement to make: This is the best recipe in Essentials of Classic Italian Cooking! There. Cue the debate . . . . Here we are on page 419 of Marcella’s Italian cookery ‘bible’ and I do … Continue reading →
Pork Loin Braised in Milk, Bolognese Style
Some of my Pomodori e Vino recipes are best kept in the kitchen… by that, I mean it is probably best that Bill doesn’t know what’s happening until he gets to eat the finished product. Pork loin braised in Milk … Continue reading →