1 cup flour, seasoned with 1 tsp salt and 1/2 tsp pepper
4 ounces of salt pork cut into small 1/4 inch cubes (scrunchins)
2 Tbsp vegetable oil
In a small bowl, combine 1 cup of salad dressing (such as Miracle Whip), 3 Tbsp of sweet pickle relish, 1 Tbsp lemon juice, 1 Tbsp Worcestershire sauce and a pinch of salt and pepper.
1 to 1 1/2 pounds chicken livers (US Wellness sells lovely free range.)
2/3 cup coconut flour
1 teaspoon smoked paprika
1 teaspoon coarse (granulated) garlic powder
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
2-4 tablespoons coconut oil
Salad: pomegranate, fresh lemon and chopped fresh herbs (parsley, cilantro, or mint)
1 cup roughly chopped carrot
1 cup roughly chopped celery
1 cup roughly chopped white onion
3 tbsp. olive oil
8 oz. lamb or veal sweetbreads
1 lb. honeycomb tripe
1 1⁄4 cups finely chopped guanciale
3 tbsp. tomato paste
1 cup white wine
2 cups canned tomato purée
2 tsp. crushed red chile flakes
1 lb. rigatoni
1⁄4 cup finely grated Pecorino Romano, plus more for serving
1⁄2 cup ricotta
1⁄4 cup finely chopped mint
In a food processor, pulse the carrots, celery, and onions until finely chopped. In a 12-inch skillet, heat 2 tablespoons olive oil over low. Add the vegetables, and cook, stirring, until tender and lightly caramelized, about 1 hour.
Meanwhile, in a large pot of boiling water, add the sweetbreads and cook until tender, about 15 minutes. Drain the sweetbreads, and then let cool to room temperature. Using a paring knife, remove and discard the outer membrane, and cut the sweetbreads into 1⁄2-inch cubes.
In a 12-inch skillet, add 1 cup of the guanciale, and then heat over medium-high. Cook, stirring, until golden brown and crisp, about 6 minutes. Using a slotted spoon, transfer the guanciale to paper towels to drain and return the skillet with its fat to medium heat. Add the tomato paste and cook, stirring, until slightly caramelized, about 1 minute. Add the caramelized vegetables, and cook, stirring, for 2 minutes. Add the wine, and cook, stirring, until reduced by half, about 2 minutes. Add the reserved tripe along with the tomato purée and 1⁄2 cup water and bring to a boil. Reduce the heat to low, and cook, covered and stirring occasionally, until the tripe is tender, about 2 1⁄2 hours.
In a small bowl, stir the ricotta with the mint, and then divide the ricotta among 4 pasta bowls. Spoon the pasta over the ricotta in each bowl and then top with more pecorino to serve.
Next course bubblin' 🐂🐃🐂🐃 pic.twitter.com/wh8kchhCYK— Tom Clarke (@visuals0und) March 25, 2017
& the wines...