Pig's blood soup and Ndujia-stuffed Dates (Serves 6).
Biere de Chocolat Almanac Beer Company San Francisco, CA
For the soup: 2 tablespoons pork fat 7 yellow onion, cut in medium pieces 7 head fennel, cut In medium pieces 3 ribs celery cut In medium pieces 7 carrot cut in medium pieces 6 doves garlic, cut in medium pieces 2 teaspoons thyme leaves 2 cups red wine 6 cups rich pork stock 2 tablespoons balsamic vinegar 6 cups pork blood Salt and pepper For the stuffed dates: 12 Medjool dates Boccalone nduja 1 tablespoon pork fat For the croutons: 2 tablespoons pork fat 11 cups 1/2-inch pieces bread 1 sprig thyme Salt and pepper For The herb salad: 2 bunches chives, cut in 1-inch lengths 1 cup picked chervil pluches 1/4 cup lightly pocked cutting celery leaves 1/4 cup lightly packed parsley leaves Extra virgin olive oil Zinfandel vinegar For the garnish: Warm pork fat Cracked black pepper
For the soup: Heat pork fat in a nonreactive pot over medium heat. Add onion, fennel, celery, carrot, garlic, and thyme and cook, stirring constantly, until evenly caramelized, about 15 minutes. Deglaze with wine and cook until dry. Add pork stock, bring to a simmer, and cook for 20 minutes over low heat. Transfer to blender and puree until smooth. Pass through flne-mesh strainer. Pour into clean pot season with balsamic vinegar, salt and pepper and heat to a simmer. Slowly pour blood into soup, using a handheld immersion blender to emulsify Return to simmer and lower heat lo keep soup warm Season with salt and pepper.
For the stuffed dates: Heat oven to 350 degrees. Remove stern caps from dates. Make slit lengthwise down date and remove pit. Fill center with nduja, squeeze shut Heat pork fat in saute pan over medium heat. Add stuffed dates and sear until caramelized on all sides. Transfer to oven and roast until warmed through, about 4 minutes. Cut each date In half lengthwise.
For the croutons: Heat pork fat over medium heat In a saute pan. Add bread and thyme and cook until golden brown and toasted. Discard thyme and season croutons with salt and pepper.
For the herb salad: Combine all herbs In bowl and season with salt pepper, drizzle of extra virgin olive oil, and a sprilz of vinegar.
To serve: Plate as shown Garnish with drizzle of pork fat and bit of cracked black pepper.
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|Date:||Jun 22, 2013|
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