Text 36254, 69 rader
Skriven 2010-03-30 11:04:00 av Michael Loo
     Kommentar till en text av Dave Sacerdote
Ärende: salty 976
=================
 DS> I'm playing catch-up today, reading the echo on my phone at the
 DS> laundromat this morning, so forgive me BUT: what kind of salt beef did
 DS> you get that it would have required pre-soaking?  I never presoak a
 DS> corned beef first and as long as it's braised and not dry-cooked, it
 DS> comes out fine. 
 DS> We're probably not talking about the same type of salted beef, right?

In the recent discussion it came out that this stuff is cured in
a heavy brine and is much saltier than regular corned beef. Also
that it's pupik meat and not made from or for ancient mariners.

 -=> Jim Weller said to Dave Sacerdote <=-
 DS> That does sound pretty good. The rind of the prociutto is drastically
 DS> undervalued. When I'm at the italian deli and I buy prociutto, they
 DS> always trim the rind back before slicing the order. I try to catch the
 DS> clerk before they chuck the rind into the trash and ask for it. They've
 DS> always given it to me free because they feel it's worthless.
 JW> It is salty pig skin after all and therefore like gold in the right
 JW> hands.

I agree with Weller on this and wonder why they haven't figured
it out. I'd suggest making a standing order, except that then
they'll figure it out.

Cutina
cat: offal, Sicilian, main
Yield: 1 batch

pork skin (purchase what you need - 2 or 3 pieces)
1/2 c flavored bread crumbs- per rollup
2 garlic cloves, chopped -per rollup
1/4 c onion chopped -per rollup
1 ts parsley - per rollup
1/4 c grated Italian cheese - per rollup
1/4 ts salt and pepper - per rollup
1/8 c olive oil to drizzle - per rollup
 
Sicilian Pork Skin Rollups

Clean off the slabs of pigskin with a damp cloth.
Check skin to make sure hairs are off, usually the
skins come through pretty clean and need no attention.

Lay skin flat, shiny side down. Sprinkle bread crumbs
on entire length of pigskin, then sprinkle all other
dry ingredients on the skin.

Once all ingredients are on skin, drizzle with olive
oil. Roll skins tightly. Tie with cooking twine in
several places so they do not come apart while cooking.

Cook in your favorite tomato sauce until they are
tender, 2 hr minimum, preferably the duration of the
sauce cooking time. This is a wonderful recipe and a
palate pleaser.

Serves: 2 - 4. But two rollups for hearty eaters.

Note: The roll of skin is generally 8" wide by about
2 to 2 1/2 feet long, the diameter is about 2" thick
when rolled. 1 roll up would be average for 2 to 4
people. The roll up would of course go with a pasta
dish as the meat portion.

Contributor: Antonino Matteliano (Tony) - inmamaskitchen.com
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