Cook Like a Rock Star - Anne Burrell [56]
MISE EN PLACE
1 bunch of fresh rosemary, finely chopped
1 bunch of fresh sage, finely chopped
10 cloves garlic, thinly sliced
1 tablespoon crushed red pepper
Extra virgin olive oil
1 picnic pork shoulder with the skin on, bone out (save the bone!)
Kosher salt
Freshly ground black pepper
5 or 6 onions, sliced
1 pound fingerling potatoes, halved lengthwise
2 pints Brussels sprouts, halved
1 celery root, peeled and cut into ½-inch dice
1 bottle of dry white wine
1 thyme bundle, tied with butcher’s twine
10 bay leaves
2 quarts chicken stock
1 Preheat the oven to 450°F.
2 In a small bowl, combine the rosemary, sage, garlic, and red pepper and add enough olive oil to form a loose paste. Rub the mixture all over the inside of the pork (be sure to get it in every nook and cranny). Sprinkle the pork generously with salt and pepper, then roll it back up into a bundle and tie it tightly with butcher’s twine.
3 In a large roasting pan, combine the onions, potatoes, Brussels sprouts, celery root, and wine; season with salt and add the thyme bundle and bay leaves. Lay the pork bone in the pan with the veggies and nestle the pork on top of the bone and in the vegetables. Roast for 30 to 40 minutes, or until the skin starts to brown and get crispy.
4 Brush the pork skin with the pan juices and add the chicken stock. Continue roasting for another 3½ hours, basting the skin every 30 or 40 minutes. If the skin becomes too dark, tent the pan with aluminum foil, but remember, we want a nice, dark, crispy pork skin!
5 Remove the pork from the oven, cut off the twine (you don’t want to floss and eat at the same time), and remove the pork skin—it will probably come off in one large, lovely crispy piece like a helmet! Use kitchen shears to cut the skin into pieces and make sure everybody gets some on their plate. Slice the pork and serve it over the vegetables, drenched in lots of porky pan juices.
That’s my idea of pigging out!
I suggest asking your butcher to bone the pork for you—but be sure to keep the bone!
Braised Cabbage Stuffed with Sausage & Fennel
SERVES: 4 TO 6 • TIME: ABOUT 2 HOURS
My mom used to make stuffed peppers, but I don’t like peppers. What I liked was the stuffing. So I’ve taken my mom’s recipe, tweaked it, and stuffed it in cabbage instead. I’ve also added chicken livers. The livers add an earthy richness that makes this dish super-special. If you don’t like chicken livers—or think you don’t—this is one time where you should get beyond the ick factor, accept that they’re worth adding, and move on … because this dish rocks.
MISE EN PLACE
FOR THE SAUCE
1 onion, cut into large chunks
2 celery ribs, cut into large chunks
½ fennel bulb, tough core removed, cut into large chunks
3 cloves garlic, smashed
Extra virgin olive oil
¼ pound pancetta, cut into ¼-inch dice
2 teaspoons fennel seeds, toasted and ground
Pinch of crushed red pepper
1 cup dry white wine
1 28-ounce can Italian plum tomatoes, passed through a food mill
2 cups chicken stock
2 bay leaves
Kosher salt
FOR THE CABBAGE AND STUFFING
¼ cup red wine vinegar
Kosher salt
1 large head savoy cabbage, leaves separated and tough bottom ribs removed
Extra virgin olive oil
1 onion, cut into ¼-inch dice
½ fennel bulb, tough core removed, cut into ¼-inch dice
Pinch of crushed red pepper
3 cloves garlic, smashed and finely chopped
1 pound fennel sausage, casings removed
½ to ¾ cup bread crumbs
½ cup freshly grated Parmigiano
3 chicken livers, finely chopped (optional but highly recommended!)
1 large egg
FOR THE SAUCE
1 In a food processor, purée the onion, celery, fennel, and garlic to a coarse paste.
2 Coat a large wide pan with olive oil and add the pancetta; bring to medium heat and cook until brown and crispy, 4 to 6 minutes.
3 Add the puréed veggies, ground fennel seeds, and red pepper and cook until the vegetables become soft and aromatic