Comments on: Quickie Porchetta http://ericademane.com/2009/10/26/quickie-porchetta/ A Skinny Guinea Cooks and Tastes All Things Italian Wed, 08 Feb 2012 13:42:38 +0000 hourly 1 http://wordpress.com/ By: Erica http://ericademane.com/2009/10/26/quickie-porchetta/#comment-2045 Wed, 28 Oct 2009 14:29:22 +0000 http://ericademane.com/?p=2110#comment-2045 George,

The last guastedda ( spleen sandwich ) I had was at the Vucciria market in Palermo. Guys cook this stuff up in oil drums. There’s so much red wine in it that it actually smells good when cooking.

There’s a place in Carrol Gardens called Ferdinando’s, real old-time Sicilian, disgusting wine, that makes this thing too. I got sick from theirs. But they also make a panelle sandwich, another Sicilian street food made from chick pea flour, served with ricotta, on a roll. This is really good and almost makes it worth the trip.

Luv,

Erica

]]> By: George http://ericademane.com/2009/10/26/quickie-porchetta/#comment-2043 Tue, 27 Oct 2009 21:43:05 +0000 http://ericademane.com/?p=2110#comment-2043 Sounds good! I’ve grown so fond of slow cooking on my grill in the summer with a lot of flavorful smoking chips that during the cold months I sometimes forget about roasting and just do a slow braise or stew. This summer I did a pork loin butterflied and wrapped around some sort of olive paste mixture (I forget exactly…but i don’t make my living as a cook!) layered with prosciutto and cooked on the slow side of my gas grill with a bunch of alder chips for smoke. I like the un-butterflied pork loin too: I can use the leftovers for Cuban sandwiches.
OK: tell me where you get the spleen and ricotta sandwiches. My favorite street food still has to be the Florentine lampredotto. I’ve got a cook book called, I think, “Unmentionable Cuisine.” In the section on “spleen” the author says that spleen is readily available in American supermarkets, canned and labeled as “pet food.”

]]> By: Erica http://ericademane.com/2009/10/26/quickie-porchetta/#comment-2042 Tue, 27 Oct 2009 16:09:56 +0000 http://ericademane.com/?p=2110#comment-2042 Hi Danielle,

Pork is in the air. I’d be very interested to see what you come up with. I liked mine, but I wanted more fat. Next time I’m wrapping it in pork belly, like they do at Porchetta. I didn’t want to gross my family out with fat, so I was hesitant.

Best to you,

Erica

]]> By: Danielle http://ericademane.com/2009/10/26/quickie-porchetta/#comment-2040 Tue, 27 Oct 2009 14:57:08 +0000 http://ericademane.com/?p=2110#comment-2040 Wow, I just visited Porchetta on Friday and have been working on a blog post comparing it to the Italian trucks and about making my own version. Weird, pork synchroncity! Thanks for the recipe.

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