I passing blog post on my reader tonight made me think of a delicious recipe I made for Easter 2010 as part of my 52 new recipes in one year challenge that year. The recipe was Tonno del Chianti, and it was amazing. My original post had lots of other yummy Italian recipes, making up an Antipasti Feast!
Unfortunately I wasn’t photographing my food back then, because this was a fun recipe to watch cook.
Anyway, the post I was reading by Pepper Bento was for pulled pork; really the image of the finished dish made me think of the Tonno, though they are cooked completely differently. The pulled pork is another one for my To Cook list.
Tonno del Chianti
Tonno means tuna in Italian, but as you’ll know doubt be able to ascertain, Chianti isn’t known for its fishing industry what with being land-locked. So this is their version of tuna – it’s actually the most wonderful pork dish that even kinda looks like tuna.
This recipe is immense. It sounds seriously bonkers, but the meat is so succulent. This is a much more moist way to cook meat. The leftover oil can be used for future meals – roast potatoes were particularly good!
1kg piece of skinned and boned pork shoulder, unrolled
2 tsp sea salt
1 tsp ground black pepper
4 fresh bay leaves
A few sprigs thyme
1 lemon, cut into quarters
(1 garlic head, halved through the middle)
4 tbsp white wine
750ml – 1 litre extra virgin olive oil
Preheat the oven to 160ºC/fan 140ºC/gas 3. Rub the pork with the salt and pepper. Put in a casserole with a tight fitting lid along with the herbs, lemon, (garlic) and wine. Pour over the oil until it covers the pork by about 1cm. Heat the casserole on the hob for 15 minutes until the oil begins to shimmer. Cover with the lid and cook in the oven for 2-2½ hours until the meat is meltingly tender.
Leave to cool in the oil. Remove the pork from the oil and discard the lemon, (garlic) and herbs. Carve the meat into chunks and shred a little with your fingers. Serve at room temperature.