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Oregon Truffle Part 2- a must for the milk braised pork crowd

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Oregon Truffle Part 2- a must for the milk braised pork crowd

Nathan P. | Jan 28, 2006 01:25 AM

I'm sure we all read Carb Lover's post on what she did with her oregon truffle. Since I share a grocery store with Carb Lover, I ran out and got my own! I went with a Piemontese themed meal to celebrate my little black gem. (If anyone does not know, the Piemonte is a region of Italy in the North near France)

My truffle free antipast was Salumi, hazelnuts, artichoke sformatto, and roasted peppers.

I then did Piemontese Agnolotti from Bugialli on Pasta. These were fairly large 'ravioli' stuffed with arborio rice and ground pork and topped with black truffle butter and parmesan.


I followed this up with a variation on the milk braised pork that is very popular here. The basis of this recipe came from Langhe.net and is a regional variation that uses ground hazelnuts to further thicken the sauce and also uses a bit of onion and Marsala. I started out by butterflying a pork loin and slicing truffles on it.


I then did the familiar milk braise with an initial marsala reduction (Uhhh... I ignored Marcellas directions since, at the risk of being stoned, they have never worked for me) and then finished the sauce with ground roasted hazelnuts. The addition of the ground nuts was a real winner and added another great dimension to this dish. I'm not saying I will never do the milk braise w/o the nuts, but this is definately in my recipe index now.


There were additional truffle shavings added to the sauce. The truffles were not intensely flavored, but for their modest price I would use them again.

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