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water ground pork ham skin links sweet Italian sausage freshly ground black pepper cinnamon borlotti beans lard onion brown chicken stock tomato paste salt vinegar extra-virgin olive oil chicken carrots onions celery tomato paste black peppercorns parsley stems
Viewed: 61 - Published at: 4 years agoIngredients
- 1 pig fore shank (zampone, shin bone removed by your butcher), soaked overnight in cold water
- 1/2 pound ground pork
- 1/2 pound ham skin, diced small
- 1/2 pound prosciutto cotto, cut into 1/4-inch dice
- 2 links sweet Italian sausage, removed from its casing
- Freshly ground black pepper
- Scant pinch of the following spices: cinnamon, cloves, coriander, anise, caraway
- 1 pound borlotti beans, soaked overnight and drained
- 2 tablespoons lard
- 1 onion, diced
- 1 cup brown chicken stock, recipe follows
- 2 tablespoons tomato paste
- Salt and pepper
- Balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
Method
- Remove the zampone from its bath and rinse in cold water.
- Pat dry.
- In a large bowl, thoroughly combine the pork meat, ham skin, the prosciutto, the Italian sausage and the spices.
- Season the inside of the zampone with salt and pepper and stuff with the pork mixture.
- Using a large needle and butcher?s twine, truss the leg.
- In a large pot, place the zampone with enough water to cover by several inches.
- Place over high heat and bring to a boil.
- Lower the heat and simmer covered for 2 hours.
- Meanwhile, boil the soaked beans in water 1 hour, until tender but still slightly firm.
- In a 12 to 14-inch saute pan, heat the lard over high heat.
- Add the onion and cook over high heat 5 minutes, until golden brown.
- Stir in the chicken stock and tomato paste and cook over medium heat 5 minutes.
- Add the drained beans and cook 10 minutes, stirring occasionally.
- Season with salt a pepper and place onto a serving platter.
- When the zampone is done, remove from the water, allow to rest 10 minutes, then slice into 1/2-inch rounds and place atop the beans.
- Drizzle with real balsamic vinegar, and serve.
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
- Add all the chicken parts and brown all over, stirring to avoid burning.
- Remove the chicken and reserve.
- Add the carrots, onions, and celery to the pot and cook until soft and browned.
- Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
- Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
- Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
- Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
- Stir the stock to facilitate cooling and set aside.
- Refrigerate stock in small containers for up to a week or freeze for up to a month.
- Yield: 1 1/2 quarts
