Another Mario recipe. This one from Trieste. Use a good pork butt. Made this 3 times over 3 days (only because I had enough meat to do so) The third time , I got it right! everything came together and I didn't accidentally forget any steps. (plus, I used the good (and expensive)pork butt from Whole Foods on round 3 which really made a difference)
Mario's book recipe is slightly different then when he showed it on Molto Mario, but either way would work. I chose the method on the show (which throws the tomato paste in with the sauteed onions to give it a burnished flavor, instead of adding it after the wine).
The Pork comes out of the "Umido" (the dutch oven) super, super tender; amazingly tender. (I added a bit of red pepper flakes to make it jump as well. yummy)
Finding that a LOT of Italian recipes are fairly easy. If you start with good ingredients, the technique doesn't matter as much. Been cooking French since returning from Paris last month and that is HEAVY on technique. I think I prefer la Cucina Italiana.
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