Pampanella Molisana Recipe - Molise

Ever Had PAMPANELLA ?

It's an Obscure ITALIAN DISH

From an OBSCURE REGION Of ITALY ?  "MOLISE" !

PAMPANELLA

MOLISE

PAMPANELLA

Yes, Pampanella is not a Sicilian Dish, but we Love it, and it deserves to be on this page. It's from Molise, a region of Italy that most Americans have never heard of.

Italians all over Italy even joking around, saying that Molise doesn't exist, though they know it does, the region is so obscure that even Italian make fun of it. Sorry about that, to the people of Molise.

The dish Campanella is quite obscure as well, and most Italians have never heard of the dish, though it definitely deserves its do. The dish is mad of Pork Meat (any cut) that is seasoned with salt & pepper and a very generous amount of Paprika. 

Campanella gets its name from Pompano, vine grape leaves that the meat was wrapped in while cooking. Today, you can wrap it in either parchment paper or aluminium foil, or not wrapped at all.

Also, when it comes to the meat, and which cut of Pork that is used to make the dish, it usually depends on the cook, and what they have on hand, or what they personally like to make the dish with. One thing though, the cut of pork would be a fattier cut of pork like : pork shoulder, Pork Ribs, or Pork Belly. Don't use tenderloin, or pork loin.

Make this dish and enjoy. You can eat it on a plate, with potatoes, or Italian Greens sautéed in garlic and Olive Oil, or whatever you like. Sandwiches are often made with the Campanella as well, any way you like. Just Enjoy.

Pampanella Recipe 

MOLISE

PAMPANELLA

Recipe :

PAMPANELLA

• 8 pork loin steaks
• 8 pork ribs
• 2 tbsp of garlic granules
• 2 tbsp of flaky sea salt
• 4 tbsp of sweet paprika
• 2 tbsp of hot smoked paprika
• 2 tbsp of white wine vinegar

Make up the rub by adding all the ingredients to a bowl and mixing thoroughly 

2

Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour

3

Preheat the oven to 150°C/gas mark 2

4

Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours

5

Serve immediately, either as they are or in buns for a snack on the go

FAVORITE ITALIAN DISHES

AND SECRET RECIPES

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PAMPANELLA

When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.

This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem! 

Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.

What is Pampanella? 

Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted. 

Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.

Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!

A Plate of PAMPANELLA

PAMPANELLA SANDWICH

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

Of NAPLES & The AMALFI COAST ITALY

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Italian Cocktails Recipes

 

The AMERICANO

The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora. 

In Popular Culture

It is the first drink ordered by James Bond in the first novel in Ian Fleming's series, Casino Royale. In From Russia With Love, Bond drinks "two excellent Americanos" in Rome during his flight to Istanbul. In the short story "From a View to a Kill", Bond chooses an Americano as an appropriate drink for a mere café; suggesting that "in cafés you have to drink the least offensive of the musical comedy drinks that go with them." Bond always stipulates Perrier, for, in his opinion, expensive soda water was the cheapest way to improve a poor drink. In The Tourist, Elise and Fred each had an Americano (or two) before their fancy dinner at a Venetian restaurant, and resumed drinking that post-dinner back in their hotel room. In The Talented Mr. Ripley, Tom and Dickie drink americanos on the Via Veneto in Rome.

AMERICANO INGREDIENTS

CAMPAR & SWEET VERMOUTH 

The AMERICANO

Recipe :

1.5 ounces Campari

1.5 ounces Sweet Vermouth

Ice

Club Soda

Twist of a Lemon Peel 

Fill a Rocks Glass fulle with Ice Cubes.

Add the Campari & Sweet Vermouth

Add a splash of Club Soda and Lemon Twist on Top 

Enjoy !

POSITANO The AMALFI COAST

AMERICANO'S - NEGRONI'S

APEROL SPRITZ'S - PIZZA PASTA

ITALIAN FOOD & TRAVEL

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"The NEGRONI" 

CLASSIC NEGRONI COCKTAIL

A Negroni is a cocktail made with equal parts gin, sweet vermouth, and Campari, and is often served on the rocks or straight up. It's typically garnished with an orange slice or peel and is considered an apéritif.

The most popular story is that Count Camillo Negroni asked his bartender, Fosco Scarselli, to make his favorite cocktail, the Americano, stronger by replacing the soda water with gin. Scarselli also garnished the drink with an orange slice instead of the traditional lemon slice. The Negroni family then founded the Negroni Distillery in Treviso, Italy to produce a ready-made version of the drink called Antico Negroni.

The NEGRONI COCTAIL INGREDIENS

1 ounce CAMPARI

1 ounce SWEET VERMOUTH

1 ounce GIN

ICE

1 Orange Slice

How to Make It :  Fill a Rocks Glass with Ice.

Add the Campari, Gin, & Sweet Vermouth.

Mix. Add an Orange Slice, and Serve.

Enjoy !!!

 The APEROL SPRITZ

The APEROL SPRITZ

The APEROL SPRITZ

"A Brief History"

Often described as an Italian sunset in a glass, the Aperol Spritz originated in the city of Padua and has become one of the most famous cocktails from Italy. The Aperol liqueur became a beloved apéritif in Padua and out of its rising popularity the Aperol Spritz was born during the chic 1950s in Northern Italy. 

In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society. 

Spritz is a form of cocktail as opposed to a singular drink, the term originates from the German Spritzen. The origin of the Spritz dates back to the 19th-century when the Austro-Hungarian Empire’s owned the region. When Austro-Hungarian soldiers first tasted Italian wines, they found them too strong for their taste and subsequently spritzed their glasses with water to dilute the flavor. 

The years leading up to the 1950s saw rigorous advertising of the Barbieris’ apéritif, resulting in Aperol taking over Campari in popularity. Following a TV advert displaying the Aperol Spritz’s recipe, the cocktail soon rose to fame as a luxe drink for lunchtime aperitivo and summer evenings. By early 2003, the Campari Group had purchased Aperol and marketed the Spritz as a cocktail for the trendy and fashionable members of Venetian society. 

The beauty of the Aperol Spritz lies in the simplicity of its ingredients, which extracts the quality of each native component. The foundation of this cocktail is Aperol from Padua, with Veneto’s adored Prosecco and chilled soda. The Aperol’s vibrant orange hue is slightly diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings. 

HOW to Make an APEROL SPRITZ

APEROL SPRITZ - Recipe :

3 ounces Prosecco

2 ounce Aperol

1 ounce Club Soda

ICE

1 Orange Slice

Fill a Wine Glass 3/4 full with Ice. Add the Aperol, then the Prosecco, and the Club Soda last. Give a little stir, and add the Orange slice. Add a straw and serve.

Enjoy !!!

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Raos Meatball Recipe

 

RAO'S Famous MEATBALLS

If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it's important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

"RAO'S"

East Harlem

New York City

RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley 

1 teaspoon each Sea Salt & ground Black Pepper 

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs 

1 cup water 

1 cup Olive Oil

1 Garlic clove, mashed

1.   In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix). 

2.   Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3.   Shape the mixture into 3" Meatballs. 

4.   Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard. 

5.   Fry the Meatballs in batches, browning on all sides.

6.   Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7.   Once all the Meatballs have browned, cook the Meatballs in Tomato  Sauce for 15 - 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !

The WORLD'S BEST SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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MEATBALL PARM MONDAYS

READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z

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NEW YORK CITY & WORLDWIDE

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The BELLINO FAMILY

The BELLINO'S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America - 1906

From LERCARA FRIDDI - SICILY

Provincia di Palermp

Anthony Bourdain Favorite New York Food NYC Eats

 

TONY 'S TOP NEW YORK CITY EATS

ANTHONY BOURDAIN

The late great Anthony Bourdain? Still making an impact. Yes, Anthony Bourdain is, years after passing away, is still very relevant. He has a legion of fans, who sill love watching Tony on TV. They watch re-runs of A Cooks Tour, No Reservations, The Layover, and Parts Unknown. Why ?

Very simple, Anthony was awesome, and because of him, his shows were great. He traveled the World, eating, meeting people, learning, and discovering. And nobody did it like Tony. There are all kinds of Food & Travel Shows, but none like Anthony Bourdain's, His zest and love of good food, people, and travel.

TONY'S NEW YORK

Tony chomps on a HOT DOG

Papa Drink in Hand

At One of his All-Time FAVORITES !

The PAPAYA KING on The Upper West Side NYC

1.  PAPAYA KING

PAPAYA KING NYC

The STANDARD ORDER

2 HOT DOGS & a PAPAYA DRINK

2.  KEEN'S STEAK HOUSE

KEEN'S

TONY with JOSH OZERSKY

Anthony Bourdain with Josh Ozersky

At KEEN'S STEAK HOUSE 

NEW YORK CITY

"No RESERVATIONS"

Tony ask Josh, what constitutes a great New York Steak House ?

It's all about The Meat !!! Shrimp Cocktail to start. Or a Caesar Salad.

Steak of Course, with Potatoes, and Creamed Spinach on the side, are "Must Haves" in

a New York Steak House. Josh Ozersky says, "No Wine" but Whisky. Some might beg to 

differ, but in Keen's ? After all, they do have the largest Whiskey List, in all of New York.

What kind of Steak ? New York Cut Sirloin, a Porterhouse, T-Bone, and Prime Rib of Beef,

are all great. Then, there are Lamb Chops, and Gigantic Lobsters.

Keen's has all of the above, but those in the know, know, the Thing to Get at Keen's are their

Famed Mutton Chops. Nobody does these like Keen's. And of course, along with the Whiskey,

Tony orders a King Cut Prime Rib, and Josh gets The Mutton Chops. This is Steak House Heaven.

3.   KATZ'S DELI

KATZ'S DELI

East Houston Street, LES New York City

TONY

PASTRAMI at KAT'S DELI

Pastrami Sandwich

KATZ'S DELI

NEW YORK

PASTRAMI

Tony loved Pastrami. Let it be knows, his favourite was The 2nd Avenue Deli. He also

loved The Pastrami Queen, up on Lexington Avenue, UES, Manhattan. 

And there was also the now defunct Carnegie Deli, a New York Institution for decades, now sadly closed.

HOMAGE to The CARNEGIE

The CARNEGIE DELI

NYC

4.  HOP KEE

TONY at HOP KEE

CHINATOWN

NEW YORK CITY

Anthony Eats Cantonese

HOP KEE

We’re deep in the bowels of New York’s Chinatown, down a flight of stairs in the wood-paneled Cantonese classic Hop Kee. It’s late afternoon, before the dinner rush, and Anthony Bourdain is ensconced in a brown vinyl booth surrounded by platters of salted squid with hot peppers, sauteed string beans, Cantonese-style snails and pan-fried flounder while a handful of waiters and busboys silently look on. All of them are waiting patiently for a selfie with the writer and host of CNN’s Emmy Award-winning series Parts Unknown. Bourdain is more than happy to oblige.

Hop Lee is noted as being famous for having a secret second menu that wasn’t offered to non-Chinese patrons on the assumption they wouldn’t enjoy it.

Bourdain and Cheung decide to order both sides of the menu to cover their bases. Bourdain opts for the standard Cantonese options – wonton soup with dumplings of juicy pork and shrimp, crispy egg rolls, BBQ spareribs, pork fried rice, and pungent sweet & sour pork.

For the off-menu, Cheung orders from memory the old-timey dishes from his past. Cantonese crab in a sauce of chili, egg, and soy sauce, and periwinkle snails, smaller than your French escargot, in a black bean sauce.

The meal is finished off with pan-fried flounder Cantonese style, with a sweet soy sauce, made using some of the fry oil, and plenty of fresh cilantro and scallions.

TONY at HOP KEE

CHINATOWN

WO-HOPS

Another FAVORITE of TONY'S

5 ... DiFARA PIZZA

Dom DeMarco

DiFARA PIZZA

DiFRA PIZZA

AVENUE J, BROOKLYN, NY

When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."

LOMBARDI'S PIZZA

AMERICA'S 1st PIZZA

When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."

Read More: https://www.chowhound.com/When it came to pizza, Bourdain admitted it was one of the subjects "on which New Yorkers have strong opinions." But he swore by Di Fara Pizza and he wasn't alone. The pizzeria continues to top numerous lists for the best pizza in New York City. The founder, Domenico De Marco, was born in Italy in 1936 and immigrated to the U.S. from the Province of Caserta in 1959. He was known for taking his time to create his Sicilian and Neapolitan-style slices, generally pulling them out of the oven by hand and carefully slicing fresh basil over each pie. The New York Times, in an article at the time of De Marco's death in March 2022, called him "a living link between the cooking of Southern Italy ... and New York City's corner-slice culture."

6 ...  RUSS & DAUGHTERS

RUSS & DAUGHTERS

BEST SMOKED FISH in TOWN

SMOKED SALMON - NOVA SABLE  & CAVIAR

BAGELS * BIALYS

BAGEL with CREAM CHEESE - SMOKED SALMON

RUSS & DAUGHTERS

Sorry, but we Couldn't get Video on TONY

But this was One of His Favourites

He also Loved BARNEY GREENGRASS

On The Upper West Side of Manhattan

One of TONY'S FAVES !!!

The BADASS COOKBOOK

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

The KIND of STUFF TONY LOVED

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7 ... TONY'S FAVORITE BREAKFAST

BARNEY GREENGRASS

TONY Says they Have "The BEST BREAKFAST in The UNIVERSE"

STURGEON PLATTER & NOVA EGGS & ONION

Also, when it comes to BAGELS, Tony like a Plain BAGEL

He says, "By the way. There is no other"

ONLY PLAIN !!! BAGELS

8 ... EISENBERG'S SANDWICH SHOP

Eisenberg's Sandwich Shop

A Classic New York Jewish Diner

Breakfast, Sandwiches, Burgers

Eisenberg's Sandwich Shop across from the Flatiron Building, is a prohibition-era holdover, still serving the working person’s lunch and non-alcoholic beverages, noted for their sandwich selection including hot pastrami, salami, bologna, roast beef, and cured ham.