#33 of italian forgotten classic: Pampanella
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.
#pampanella #molisefood #italianforgottenclassics #cucinapovera #spicypork #italiandishesyounevertried
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Wow, what a beautiful series, love the focus on the history and culture of the specific region. Food is such a great way to learn about people. Keep it up man!
looks great, now i'm hungry
Yeah, so sad it actually doesn't exist…
Wait, is that corn flower? In Romania we have a kind of traditional food named "mămăliga" and we too put on top diverse topings, like cheese, meat, lard or other things.
Uhhhh!fancy me more please❤
polentero food
THE WAY HE SAYS MAMMA MIA AND SHAKES HIS HAND IS THE PROOF THAT HE IS A REAL ITALIAN
mi piace
Mi piace
pork best vegetable
approved
i'd like to see more italian meat dishes get recognition since internationally people most strongly associate italian food with pasta, cheese, and sauces
MOLISN'T
eh appapa, tutte ste ricette che dovrebbero essere poco costose, con i prezzi della carne che ci sono ora, ti credo che la gente fa fatica a tenerle vive
did it better than pasta grammar lmao
My family comes from emilia romagna, and every christmas my auntie made tortelli di castagne, I would love to see you make it in this series.
That looks great! Reminds of Roman clay pot or hawaiian imu.
48 hours at what temperature about?
Do you need to add extra liquid or do the wine leaves keep enough of it inside?
How does the skin turn out? Soft or crispy? You serve it with polenta, are there any extra side dishes you recommend?
fa i piatti di quinto quarto romani come pajata, coratella, animelle fritte e così via!!!!
i was in italy a while back and got some small red dried chillies in a like blue package at aconvinience store there and wasnt able to find them anywhere else i think its the ones you are using here can you pls tell me the name por favor
But what about forbidden italian food
This look fantastic! That’s my type of meat dishes – slow cooked and spices-infused.
So is this sheep or pork belly 🧐? Pretty sure both can work fine but wondering what is the preferred meat to stick to the tradition
Thank you for sharing. I subscribed a couple of days ago and you keep on dropping gems 🤘
Honestly, this series is fantastic 👌 I'm learning so much!
Where do you get such large grape leafs? The only ones we get are around 4 inches in diameter.
The reasons for which these traditional plates are no cooked any more are called progress a d health 😂
Well, European culture was nice while it lasted.
This looks amazing❤
Beautiful. Thank you for helping to keep the cuisine alive
So beautiful leaves!😅
Do panzanela please
This is a pizza topping?