Porchetta Romana is a classics street food from Rome. Learn how you can make it at home without buying an entire pig. Rome by 9yrs Francesco Tobin from the series: Villages 2016 Life was different before the first McDonald’s opened in Rome in Piazza di Spagna. As teenagers growing up in Rome in the 70’s, we wouldn’t crave the BigMac.… Read more →
Here an easy Porchetta Romana recipe you can make at home. It is usually made with a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta. Jump to Recipe : Print Recipe Commonly sold in busy streets, markets and… Read more →
(Pork Cuts Charts Free Download at the end) Pork is a very common meat in many countries, however, many people know and tend to cook the same pork cuts. It is a shame, as practically every part of the pig can be cooked and eaten; also using most of the pig’s meat is a way of honouring its death. Some… Read more →
The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd, so here is the Cassoulet recipe So here is the recipe: Jump to Recipe : Print Recipe Cooking a Traditional Cassoulet is a long process, and with so… Read more →
Traditional French Cassoulet…and what “traditional” means anyway ! The traditional French Cassoulet is probably one of the best known French dishes. Originating from the Languedoc Region, it is essentially a white beans stew with pork and other cuts of meat…. “Easier said than done !” Jump to Recipe : Print Recipe As a “Local” Italian living in France for the… Read more →
This stuffed pork tenderloin has chestnuts, cranberries and lemon zest. The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one. Jump… Read more →
It happened by chance one Sunday, I wanted to make Pork Stew with apples but realized at the last minutes that I did not have any apples! Jump to Recipe : Print Recipe But, I had a pineapple I had intended to use to make an upside-down cake for dessert. So I decided to sacrifice the dessert for the pork.… Read more →