Southern Italian Pork with Grapes
Plenty of plump red grapes along with juicy tender pork. All over soft polenta.
Rustic Italian dishes with comforting flavors that speak to the soul.
Ones that are classic — not flashy. And that are in danger of disappearing.
That’s what “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes”
The new cookbook, of which I received a review copy, is by Katie Parla, a Rome-based food and wine writer who was a culinary consultant on Season 2 of Netflix’s “Master of None.”
Through 85 recipes, she shines a light on the simple yet satisfying dishes of Basilicata, Calabria, Compania, Molise and Puglia. Take a taste of everything from “Bread Dumplings with Potato and Tomato Broth” and “Orecchiette with Burrata, Tomatoes, and Almond Pesto” to “Egg and Ham Pie” to “Jam Tart with Lard Crust.”
“Pork Cooked with Grapes” (Spezzatino All’Uva) is home-style cooking at its best, a dish of few ingredients that you combine, then let cook on its own, until the pork-fruity flavors marry.