Burgers
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Archive for the ‘Cooking Method’ Category
Trippa in Umido
Tripe, trippa in Italian, is the stomach of an animal, in this case beef. It’s texture is unique and very different from other offals or meat cuts. Very rubbery and tough when raw, becomes gentle and gelatinous when cooked slowly with a liquid.
This is one of many ways of cooking tripe. Various regions in Italy cook it in slightly different ways, changing the type of tomato product and its quantity, adding more or less liquid, various type of beans, herbs, spices and other ingredients. It is a humble, inexpensive dish and a true delicacy to be enjoyed in the cold months.
Buonappetito!
Recipe below… Read the rest of this entry »
Pork with Milk
A different way to enjoy pork.
Imagine a perfectly roasted rib-end roast complemented by a delicate sauce composed by the creaminess of milk, the sweetness of roasted garlic and onions, the acidity of white wine and the richness of the cooking drippings of the roast.
This recipe is inspired by a typical preparation from the Italian region of Lombardia called “Arrosto al Latte” and I see it as a humble, more simple version of the Classical French Veal Orloff with the sauce being a rustic version of the Soubise. Of course it could be prepared with veal instead of pork if you prefer.
Mild, elegant, yet rich, it is wonderful accompanied by braised Savoy cabbage and potato purée. Absolutely incredible if you could shave some white truffle on it just before serving. But that’s totally optional.
I like to use the rib-end not just because it makes a beautiful presentation, but mostly because of the texture and flavor that this particular cut offers thanks to the tenderness and fat content of its meat. It is the pork counterpart of a beef standing rib roast or prime rib.
To prepare it, season the loin with salt and pepper at least 1 hour before you plan to cook it. In the meantime dice a large onions and peel six cloves of garlic that will cook with it and also start preparing the side dishes you are planning to serve.