Pig Out!

Hello Foodies!

I wanted to share with you a recipe I learned from a young chef in Sicily. It is called risotto al Maialino nero dei Nebrodi con salsa al cioccolato di Modica, or rice with black pig from the Nebrodi mountains with Modica chocolate sauce. Now, I realize it will be very difficult to get pork from Nebrodi and chocolate from Modica, so using local pork and chocolate will work just fine!

In a pot, melt 2 tablespoons of butter with fresh sage, rosemary, and garlic. Mix in 3 chopped large carrots, 3 stalks of celery, and 2 onions. Then, add 1lb of ground pork. In a separate pot, start toasting the rice with grated pistacchio (can be from Bronte - or anywhere else) and Marsala wine, and add small pieces of caciocavallo cheese. Add water, salt, and cook it until all the water evaporates.

In the meanwhile, prepare a roll with a slice of capocollo from the pig, placing inside some salt (from Trapani) and, again, some grated pistacchio and a couple of slices of pancetta (bacon). Close it with a piece of string, then put it into a baking tin, add some olive oil, and bake for 20 minutes. Slice after it is cooked.

Finally, prepare the chocolate sauce. Grate a few pieces of dark chocolate, then melt in a double boiler with water and salt.

Presentation is very important for this dish. Place risotto, a couple of slices of the pork roll and finally the chocolate sauce on top.

What remains to say? I'm going to prepare this wonderful dish for my family. I hope you do the same!

Ciao!

Giuseppe