Pampanella Molisana

While Calabria is best known for its generous use of spicy peppers, Molise has a simple ingredient dish that is all about the pepper. Because emphasis is on the pepper, try to use fresh spices. If you’re in the Bay Area, the Oakland Spice Shop has both the Calabrian chili and Hungarian Paprika. The name, Pampanella, comes from “Pampini” which means grape leaves, because once upon a time the dish was roasted in the grape leaves. Now-a-days, we go for the convenience of parchment paper.

Though this recipe calls for bone in pork loin, it can be made with various cuts, just make sure if you’re going to slow roast it, the cut has ample fat so it doesn’t dry out. Serve with potatos, greens, make enough for left overs and do as the Molisani and cut it up into a sandwich.

Equipment

meat knife/slicing · measuring cup · large bowl · whisk · cutting board  · metal baking pan (with tall walls) or cast iron pot (you can use glass, but metal is just a better heat conductor) · parchment paper· ·tin foil ·food processor (optional)

Serves 4

Ingredienti (Ingredients)

-2.5 lbs bone in pork loin (for these cuts of meat,go to the local butcher and source an heirloom pig breed)

-3/4c Hungarian Paprika sweet (not spicy!)

-2T-1/4 c Calabrian Chili powder (spicy)- 2T will give the rub a little kick. 1/4c is the traditional ratio, but it will make it spicy. For anyone sensitive to spice, start with 2T

-3T white vinegar

-1 garlic clove (you can also use powdered garlic, and sprinkle it on after the salt and before the chili mix)

-2.5 T sea salt

Istruzioni (Instructions)

-slice into the pork loin from the fat side to the bone, but do not cut all the way through- fan out the cut according to each rib piece

-take the garlic clove and either fine chop it with the 2T of salt, or put it in the food processor with the 2T

-over the cutting board, rub the pork with the salt-garlic paste all over, making sure to get into each crack, crevice, and top fat layer

-in the mixing bowl, combine the chilis and mix well with a whisk

-over the cutting board or bowl, start to generously sprinkle the chili powders on the pork. you may want to wear a glove for this portion, if not just wash your hands immediately after. the pork should be coated in a thick layer of the chili powder- make sure to cover every surface, including the areas you cut into. you may have a few Tablespoons if the powder left over.

-preheat the oven to 350^

-line the bottom of your baking tray/pan/dutch oven with parchment and place the meat in, fat side up!

-sprinkle the 3T of vinegar onto the top/ fat side of the meat, trying to coat evenly

-take another piece of parchment, large enough to cover the top of the meat, and soak it in water/ run it under the faucet. Then squeeze out excess water. Take this piece of parchment and pace on top of the meat, tucking it around the sides and encasing it. If your pot has a lid that doesn’t touch the pork when on, you can use it instead of the top piece of parchment.

-over the wet parchment, place and tuck over the pan a piece of tinfoil

-cook in the oven, covered, for 2 hours.

-after the 2 hours, take off the top parchment/lid, turn the oven up to broil, and leave in for 7-10min to get a little char on the skin

-let the meat rest and cool out of the oven for 10 min, then serve!