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Pan-Seared Pork Chops with Green Peppercorn Sauce
When chef Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi.
rosemary, garlic, olive oil, pork, lardo, dry white wine, chicken broth, lemon, green peppercorns
cooking.nytimes.com
Eggs in Purgatory Recipe
This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
pork, pork belly, olive oil, red onion, san marzano, tomatoes, prosciutto, chestnut flour, eggs, lardo
cooking.nytimes.com
Spring Antipasto Platter Recipe
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party
spring onions, asparagus, sugar snap peas, fennel bulbs, prosciutto, mozzarella
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Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard
Get Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard Recipe from Food Network
red bell peppers, bell pepper, lardo, cloves, chili pepper, squid ink, shrimp, calamari