Emilia -Romagna is renowned for its cattle, Parmigiano Reggiano DOP and Tradizionale DOP.  This recipe uses all three in a combination that is unbeatable. This is a great recipe to use for Father’s Day (if Dad is a carnivore). Dry-aged steaks will make this a memorable gastronomic event.

Hot cherry peppers are what make this dish of pork and peppers “Calabrese”. If you don’t like spicey, go ahead and omit them. Our lips are sealed. This is a great dish for this time of year when the markets are heaped with peppers.

The originial recipe appeared in Food & Wine magazine, December 2023 / January 2024. 

We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork.  Serve with saffron rice.

Boneless chicken thighs could receive the same treatment.

Tomatoes, squash, peppers and eggplants are all imports that thrive in the Mediterranean basin. All lend themselves to being stuffed. This is a Greek version. Bring these to table with a PDO Greek feta, a crusty bread and a bowl of olives. Scatter some freshly chopped dill weed over all just before serving. You could add some grated Pecorino. Try using a mix of toasted and ground cumin and coriander with a pinch of cinnamon and allspice to season the meat. Use cilantro instead of parsley .Pine nuts and raisins would not be out of place here.

Serve over Campanini Polenta.

A blend of grey sea salt, black, green and white peppercorns with coriander, thyme and rosemary in a subtle alliance with Cayenne pepper adds a depth of flavor to this beautiful cut of beef. A crisp green salad and a baked potato are natural accompaniments.

This is fantastic the day it is prepared but is sublime if allowed to spend 24 hours in the refrigerator before being reheated. Serve this over a bowl of Campanini Quick Cooking Polenta.