Il Guanciale Arrivato!

After waiting 9 weeks....it finally it arrived. Guanciale. Cured Pork Jowls. Yummy.

Would I describe the dishes I'm going to make out of this as 'yummy'??

no!

They are going to be friggin' awesome. (ok, I need to work on my adjectives and will when each dish reveals itself!)

now...to figure out how to store this massive thing.

Choice

It's all about choice. Choose wisely, choose to make it happen.

Porc tenderloin e verdi alla Boboli

I butterflied the tenderloin, laid it open. seasoned it with??? ahhh...that's a secret, but have a taste there laddie and you'll know this is good stuff.

Second recipe was a tweak from Mario's Spinaci recipe. I used romain hearts, very little salt and pecorino to make a divine appertivo!

Sformato di Spinaci

Man is this good and SUPER easy to make! I was all set on making a pork tenderloin tonite and came across this recipe. Sformato is one of the two that Mario did a show about. I actually like the Spinaci with cheese and egg better (faster and slightly easier). It's chopped panfried spinach, garlic, olive oil and then full eggs; medium heat until done and Voila! C'est Super! I added some funghi and the remains of the fresh wild asparagus I picked sunday and it was quite tasty.

The Sformato took longer than I thought in the oven, but that touch of cinnamon is nice. I added the cheese on top for a golden brown capo. yummy