Also with Wells Farm pork I made this sauce with pig skins, sausage and ribs. The skins gave it a very smooth, silky gelatinous mouth feel.
This was done a bit off the traditional family recipe, but I didn't have the pignoli nuts, or parsley. I used currents, parmigiano reggiano, jalapeno, walnuts, salt and pepper. They were my favorite thing in the pot....sweetness from the currents, texture and big flavor from the walnuts...really good. Plus I think it is more "traditional" to use what is in the house at that moment.
But first we ate a nice pasta salse with fresh parsley, a splash of olio santo, and parmigiano reggiano.
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