In lieu of the suckling pig, I made a roast pork loin alla Porchetta - it was stuffed with a yummy mixture of ground pork, fennel, onion, garlic, fennel seed, bread crumbs, etc. The loin was tied and then roasted over a bed of red onions for extra flavor. To finish it, the sliced pieces were drizzled with extra virgin olive oil and lemon juice. It should come as a shock to any regular visitors to my blog that I found the recipe in Molto Italiano by Mario Batali. I think this is quickly becoming my go-to cookbook for fabulous food!
I chose an escarole salad with warm bacon vinaigrette from the Williams-Somona Sause cookbook. I was a great blend of crunchy, salty and a touch of sweet from some sherry and sherry vinager.
The noodle recipe was Kahan's own and appears in the book. The handmade dough is rolled out on a pasta machine and then sliced into wide noodles similar to pappardelle. The warm noodles are tossed with truffles and a little butter. The recipe called for tarragon, but I omitted it. These were delicious - tender noodles with a smooth texture.
We finished the night with a bits of Swiss dark chocolate with almonds. Perfect ending!Also of note, I had a guest photographer on this one. My sister came over to have dinner with us and she photographed for me. She is the first guest for one of the Last Suppers!
Next, we'll enjoy the last supper of Giorgio Locatelli.
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2 comments:
As the "guest" for this meal, I had to post a comment...everything was great, but the pork and noodles were outstanding! Who doesn't love meat stuffed with meat? :)
glad you liked it! with 30 more to go, I'm sure you'll have a chance to try another!
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