Fiery, rustic, unforgettable — this is Pampanella.From San Martino in Pensilis, a small village in Molise, farmers once seasoned pork with garlic, paprika, and chili, wrapped it in vine leaves, and slow-cooked it for days.
A dish of patience and fire — born in humble kitchens, remembered at festivals, and still worth saving today.
Ingredients (Serves 4–6):• 1–1.5 kg fatty pork cuts (belly, country-style ribs, or similar)• Sea salt, to taste• Garlic (fresh minced or powdered)• Sweet paprika (~¾ cup)• Hot paprika or chili powder (~¼ cup, or to taste)• White wine vinegar, for drizzling• Grape leaves (traditional) or parchment/aluminum foil, for covering
Instructions:
1. Mix salt, garlic, sweet paprika, and hot paprika into a paste. Adjust garlic and spice to taste.
2. Slice the pork into portions and rub with vinegar first then with the spice paste.
3. Arrange the meat in a baking dish. Cover with grape leaves (or foil/parchment).
4. Roast at 150 °C (300 °F) for about 4 hours until tender.
5. Uncover and brown the top for 15–20 minutes.
Serving ideas: hot over polenta, stuffed in sandwiches, or sliced cold in a salad.
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