Molisana pampanella, a main course based on pork flavored with chili pepper, garlic, paprika.
Tradition has it that pampanella originated in Puglia and during the Middle Ages it arrived in Molise, where the meat was wrapped in grapevine leaves before cooking, from this custom it took its name Pampanella.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Molisana pampanella:
- 1.75 lbs pork tenderloin
- 0.42 cups white wine vinegar
- to taste fine salt
- to taste sweet paprika (or powdered crusco pepper. About 1 tablespoon.)
- 1 clove fresh garlic
- to taste chopped fresh chili pepper (about 1 tablespoon)
- 3 tablespoons extra virgin olive oil
Tools for Molisana pampanella:
- 1 Knife
- 1 Baking dish
- 1 Aluminum
Steps for preparing and cooking Molisana pampanella:
Take the pork tenderloin and cut it into slices without reaching the bottom (the slices should still be attached to the meat), salt the meat well and massage it so that every part is salted.
Use a garlic press to crush the garlic and put it in a small bowl, add the paprika (about 20 grams) and a teaspoon of very finely chopped fresh chili pepper, the white wine vinegar, and mix the ingredients well.
Place the mixture on the meat and make sure it adheres well even on the inside of the slices.
In a baking dish (we used a glass one) pour the extra virgin olive oil and use a brush to spread it on the entire surface of the dish, place the meat in it and let it marinate for 30 minutes.
After this time, cover the dish with a sheet of aluminum foil and bake for 40 minutes at 338°F, then remove the aluminum foil, spoon the liquid formed in the dish over the meat and bake for 20 minutes at 356°F.
After the cooking time, remove the aluminum foil from the meat, place it on a serving plate and strain the cooking liquid, if it is too liquid you can reduce it on the stove after placing it in a small saucepan.
Serve the meat accompanied by the sauce.
Tips:
As an alternative to pork tenderloin, you can use ribs.
You can replace paprika with powdered crusco pepper.
