Leftover Dueling Pork

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By Edward Schneider

When we had our dueling pork meal, even with eight people around the table there were leftovers, of course. The first round I mentioned in the post, but there were plenty more. So one evening Jackie and I had patties, or kotlety, or rissoles – or, as my mother used to call them, coquettes (how racy, had she but known). To make them, I chopped up the rest of the Ibérico pork and some of the Flying Pigs roast, mixed it with cooked (and cooled) onion, eggs, breadcrumbs and chopped dill, formed patties, breaded them and got them crisp and hot in clarified butter. Mushroom sauce (sautéed mushrooms, milk and cream, pureed then finished with lemon juice) on the side. They were deliciously porky. 

But wait, there were still more leftovers. And these became a stuffing for not-entirely-classic tortellini. The traditional Emilia-Romagna filling is made of some variation on cooked pork and capon or turkey, prosciutto, mortadella and parmesan, seasoned with nutmeg. It is quite a dry mixture, which makes it easy to form and keep the tortellini. For my variation, I used the remaining Flying Pigs roast pork loin (including all its fat), a chunk of prosciutto and some parmesan, all run through the food processor along with a little rosemary, and seasoned with ground fennel seed and black pepper. These flavors echoed the original seasoning of the roast; there was no point in fighting flavors that were already there in the name of some notion of authenticity that was already out the window.  

Some people make tortellini with pasta squares, some with circles. For me, using a two-inch scalloped cookie-cutter does the job nicely. You can see here some experts making tortellini (and don’t you wish you were in Bologna right now?). They use squares, but it works the same way with circles. 

Jackie and I had them in chicken broth, sprinkled with parmesan. I’d love to report that this meal marked an end of our leftover pork, but we got tired of wrapping tortellini when about a third of the stuffing remained. This is now in the freezer and will undoubtedly reemerge some day soon.

Posted in Italian

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