We wish Tuesday would get here just a little faster. Chef Jonah’s promised us some rare Italian farmhouse treasures for our Whole Hog series of dinners, and we admit to feeling slightly, joyfully impatient — like children awaiting Christmas. Prep for this week’s Whole Hog dinners has been going on for days. Here, from the menu below, are some of Chef Jonah’s favorites:
Radiatore with braised pork skin, octopus, and Ceci beans
— this will be a pasta nero (squid ink pasta), with crispy skin and octopus;
Agnolotti dal plin of boudin blanc sausage with toasted pistachios, Savoy cabbage, and Pink Lady apple
— little pasta pillows filled with a mild pork pudding;
We don’t get to do these very often, and they are so delicious:
Boudin noir sausage with house-fermented sauerkraut, roast apple, and breadcrumbs
— blood sausage(!);
Breaded costoletta of pork with saffron risotto, artichokes, and gremolata
— Milanese-style breaded pork chop;
Spit-roasted Red Wattle ham with onion soubise, Yellow Finn potatoes, and saba;
Along with everything else:
Whole Hog Dinners 2016
March 1-4
Antipasti
Cold
“Vitello tonnato”: pork loin with swordfish, aïoli, and caper sauce
Carne cruda of pig’s heart with Calabrian chili, sun-dried tomato, fennel pollen, and oregano
Grilled crostini with ciccioli, Tuscan-style pâté, and pickles
Terrina of pork with saba, frisée, and whole grain crostino
Affetati misti: selection of fermented salumi and cured whole muscles
Salad of mixed chicories with crispy pancetta, balsamic vinaigrette, and ricotta salata
Coppa di testa with grilled Castelfranco radicchio, pickled onions,and crumbled farmer’s cheese
Warm
Fritto of pigs’ ears and Kennebec potatoes with oyster aïoli
Stuffed and fried pork trotters with coarse mustard and turnips with their greens
Charcoal-grilled Tuscan-style sausage and Butter bean cassuola with breadcrumbs and lemon
Crostino of lardo, rosemary-roasted dates, and old aceto balsamico
Cotechino with Puy lentils, sherry vinaigrette, and salsa verde
Soup: vellutata of Cannellini beans with Senise pepper-spiced pork skin and Cipolline onion petals
Primi
Orecchiette with pork sausage, Manila clams, and broccoli di ciccio
Butternut squash gnocchetti with whey-braised pork and Gorgonzola dolce
Radiatore with braised pork skin, octopus, and Ceci beans
Saffron chitarra with ragù all’abruzzese
Agnolotti dal plin of boudin blanc sausage with toasted pistachios, Savoy cabbage, and Pink Lady apple
Bucatini all’amatriciana
Secondi
Zampone with Floriani red flint corn polenta, Chantenay carrots, and sun-dried tomato salsa
Spit-roasted Red Wattle ham with onion soubise, Yellow Finn potatoes, and saba
Boudin noir sausage with house-fermented sauerkraut, roast apple, and breadcrumbs
Breaded costoletta of pork with saffron risotto, artichokes, and gremolata
Porchetta with grilled asparagus, farro verde, and salmoriglio
Budino of seasonal vegetables tbd
Pancetta-wrapped monkfish with celeriac, brown butter, capers, and lemon
Dolci
Salted caramel tart with lard-graham crust, toasted meringue, Sambuca chocolate sauce, and anise-candied bacon
Lemon-polenta torta with thyme ice cream, roasted lemon sauce, and honeyed almond-pancetta nougatine
Yogurt cheesecake with pistachio crust, apricot mostarda, saffron-honey crème anglaise, and orange blossom granita
Bittersweet chocolate cake al sanguinaccio with blood orange sauce, almond crumb, and vanilla ice cream
Due of sorbetti: Campari-grapefruit and whiskey-lemon-ginger
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