Welcome to the kitchen with Dadcook!

If you’re looking for a main course that tastes like home, family Sundays and that obligatory bread-sopping that never disappoints, you’re in the right place.

Today we’re not making a simple stew, but a little “masterpiece of tenderness” that answers a common question: how to get meat that melts in your mouth without becoming dry.

My flavor journey today stops at an evergreen pairing, pork and peas, which calls for the care of slow cooking and the bold flavors found in iconic dishes like my CODA ALLA VACCINARA, where patience is the secret ingredient for a lick-your-lips result.

But cooking is also about balance between substance and that creaminess that wraps the palate. If you love hearty meat dishes that warm the heart like my SUPER-TENDER BEEF STEW or are looking for a flavorful idea to showcase the right cuts just like I do in my MORZELLO CATANZARESE, this version with shoulder and neck will become your new ace in the hole.

After exploring the aromas of peasant tradition, today we return to the purest simplicity with a main course that is an ode to tenderness, perfect to accompany a rustic side like my CRISPY ROASTED POTATOES or a slice of bruschetta.

Today’s secret?

The clever use of the mix between shoulder and neck and a perfect sear to create that velvety “little cream” that makes every bite an explosion of flavor.

Tie on your apron: let’s discover how to turn a few genuine ingredients into a triumph of savory richness and sweetness!