Country style pork ribs. This dish was created in the late 1800s in a small region in Italy. Pampanella is a pork dish of either pork ribs, belly or shoulder.
This is meant to be a simple dish of pork, spices to include paprika, chili powder (or hot paprika or cayenne), garlic, salt and fresh garlic. All of this would be wrapped in soaked grape leaves or Pimpini in Italian. It was cooked in hot ash and coals or in a wood fire oven (or in. Modern times home oven and with wet parchment paper).
I had to sub out the grape leaves and decided to go with banana leaves. This does change the flavor of the dish a little bit but still tastes great. Also with subbing the leaves I choice to add some #cheffritzbrand Primal Herb Seasoning to give a little herd flavoring that goes so well with the pork.
This whole dish was cooked in my wood fire pizza oven. The leaves help to braise the pork in its own juices.
Pampanella is meant to be served with rustic bread or roasted potatoes and eaten simple.
I chose to do an open face sandwich with the pork chopped on the bread with pork jus from the pan. For the side I sautéed red onion, asparagus, and yellow bell pepper seasoned with @rumrunnersbbq #captianschoice
Great dinner. Looking forward to doing more of these rustic ancient meals over fire.
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