Piacentina roast pork with red wine, a second course that is rarely missing from the tables of the people of Piacenza. A classic recipe from our province, which has a cut and cooking that make this dish a perfect match with the equally unique wine, Gotturnio. A recipe that falls within the traditional agro-food products (PAT), prepared with pork shoulder, garlic, rosemary, and wine, in this case, I used red, but usually, dry white is used. The dish is accompanied by classic roast potatoes, but in this recipe, I changed it with a potato pie, and a good Gotturnio superiore DOC.

Below are some other delicious recipes from Piacenza:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

967.20 Kcal

calories per serving

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Energy 967.20 (Kcal)
Carbohydrates 25.97 (g) of which sugars 2.51 (g)
Proteins 52.39 (g)
Fat 68.89 (g) of which saturated 26.51 (g)of which unsaturated 33.12 (g)
Fibers 2.90 (g)
Sodium 4,060.70 (mg)

Indicative values for a portion of 312 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2.2 lbs pork shoulder
2 sprigs sage
3 sprigs rosemary
2 oz extra virgin olive oil
to taste black pepper (ground)
2 tsp fine salt
1.3 cups red wine (still, like Gotturnio)
1 carrot
stalks celery (1)
Tropea red onion (1)
5.3 tbsp butter
14.1 oz potatoes
3.5 oz breadcrumbs
to taste parsley

Tools

Kitchen Twine CUKI 52001 Cooking Twine for Meat and Vegetables, 60 m, 6 Packs
Thermometer ThermoPro TP02S Instant Read Digital Cooking Thermometer with Long Probe 13.5cm and LCD Display for Meat, BBQ, Wine, Milk, Oil Frying, Cake, Grill, Food, Water
Molds LUCGEL Srl 20 pcs Single Portion Cake Molds in Baking Paper Dm100H30mm
Immersion Blenders Moulinex DD6558 Quickchef 3in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Cup, 500 ml Chopper and Whisk, Stainless Steel Blades

Steps for Piacentina Roast Pork with Red Wine

Wash the aromatic herbs and dry them. Chop the sage leaves and rosemary needles with a knife. Trim the meat. Then tie the pork shoulder with kitchen twine. Place it in a pot and cook using the Maillard method. The meat should cook for a few minutes on all four sides over high heat until a crust forms.
Meanwhile, in a baking dish, place carrot, celery stalks, and onion, coarsely chopped, and a sprig of rosemary, add half a glass of red wine. Remove the meat from the heat and massage it with salt, pepper, and the herb mixture, place everything in the baking dish with the vegetables, and bake at 302°F for 4 or 5 hours until the internal temperature of the pork shoulder reaches about 162/165°F (use a kitchen thermometer).
When the pork shoulder is ready, remove it from the baking dish and let it rest covered with foil. Meanwhile, prepare the wine sauce. Transfer the cooking juices including vegetables into a bowl, blend everything with an immersion blender. Then strain the mixture through a sieve into a saucepan, and reduce it over medium heat for about 20 minutes, and here is our sauce to accompany the roast.
Start by peeling the potatoes, place them in a bowl with cold water. Then dry them and cut them into slices 3/16 inch thick. Cook them in lightly salted boiling water for 7-8 minutes.
Melt the butter in a small saucepan. Take the single portion molds, brush them with the melted butter and coat with breadcrumbs. Arrange the potato slices, chopped parsley leaves, and a few drops of melted butter, press well, continue until 0.4 inch from the edge of the mold. Then finish all the molds with the remaining butter and breadcrumbs. Bake in a preheated oven at 356°F for 25 minutes. Once ready, let them cool slightly and unmold.
Assemble the dish. Take the meat, cut the twine, and slice the meat into thick slices. Serve the slices with the wine sauce and the potato pie.