Fiery, rustic, unforgettable β this is Pampanella.From San Martino in Pensilis, a small village in Molise, farmers once seasoned pork with garlic, paprika, and chili, wrapped it in vine leaves, and slow-cooked it for days.
A dish of patience and fire β born in humble kitchens, remembered at festivals, and still worth saving today.
Ingredients (Serves 4β6):β’ 1β1.5 kg fatty pork cuts (belly, country-style ribs, or similar)β’ Sea salt, to tasteβ’ Garlic (fresh minced or powdered)β’ Sweet paprika (~ΒΎ cup)β’ Hot paprika or chili powder (~ΒΌ cup, or to taste)β’ White wine vinegar, for drizzlingβ’ Grape leaves (traditional) or parchment/aluminum foil, for covering
Instructions:
1. Mix salt, garlic, sweet paprika, and hot paprika into a paste. Adjust garlic and spice to taste.
2. Slice the pork into portions and rub with vinegar first then with the spice paste.
3. Arrange the meat in a baking dish. Cover with grape leaves (or foil/parchment).
4. Roast at 150 Β°C (300 Β°F) for about 4 hours until tender.
5. Uncover and brown the top for 15β20 minutes.
Serving ideas: hot over polenta, stuffed in sandwiches, or sliced cold in a salad.
#pampanella #molisefood #italianforgottenclassics #cucinapovera #spicypork #italiandishesyounevertried
30 Comments
Wow! I would love to try that!
Do you know anything about the history of this dish? I mean Italian dishes do not usually use so much chilly peppers, no?
This recipe doesn't exist.
Italians know why.
va bene tutto ma quando ci fai una bella pizza??
This is a pizza topping?
Do panzanela please
So beautiful leaves!π
Beautiful. Thank you for helping to keep the cuisine alive
This looks amazingβ€
Well, European culture was nice while it lasted.
The reasons for which these traditional plates are no cooked any more are called progress a d health π
Where do you get such large grape leafs? The only ones we get are around 4 inches in diameter.
Honestly, this series is fantastic π I'm learning so much!
This look fantastic! Thatβs my type of meat dishes – slow cooked and spices-infused.
So is this sheep or pork belly π§? Pretty sure both can work fine but wondering what is the preferred meat to stick to the tradition
Thank you for sharing. I subscribed a couple of days ago and you keep on dropping gems π€
But what about forbidden italian food
i was in italy a while back and got some small red dried chillies in a like blue package at aconvinience store there and wasnt able to find them anywhere else i think its the ones you are using here can you pls tell me the name por favor
fa i piatti di quinto quarto romani come pajata, coratella, animelle fritte e così via!!!!
That looks great! Reminds of Roman clay pot or hawaiian imu.
48 hours at what temperature about?
Do you need to add extra liquid or do the wine leaves keep enough of it inside?
How does the skin turn out? Soft or crispy? You serve it with polenta, are there any extra side dishes you recommend?
My family comes from emilia romagna, and every christmas my auntie made tortelli di castagne, I would love to see you make it in this series.
did it better than pasta grammar lmao
eh appapa, tutte ste ricette che dovrebbero essere poco costose, con i prezzi della carne che ci sono ora, ti credo che la gente fa fatica a tenerle vive
MOLISN'T
i'd like to see more italian meat dishes get recognition since internationally people most strongly associate italian food with pasta, cheese, and sauces
approved
pork best vegetable
Mi piace
mi piace
THE WAY HE SAYS MAMMA MIA AND SHAKES HIS HAND IS THE PROOF THAT HE IS A REAL ITALIAN
polentero food
Uhhhh!fancy me more pleaseβ€