Italian pork recipes
44 Italian pork recipes, each written for this site and each saying what its method turns on.
- 'O Pere e 'o Musso, sourced from Italy. Trotter and muzzle simmered soft, cooled, sliced thin and dressed with nothing but lemon and salt. Pork, Veal.
- Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
- Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
- Amatriciana, sourced from Italy. A sauce built in rendered guanciale fat, with the tomato cooked into it and pecorino stirred in off the heat. Pork.
- Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
- Bolognese Sauce, sourced from Italy. A meat sauce cooked three hours with milk and very little tomato. Pork, Beef.
- Borlengo, sourced from Italy. A batter spread paper-thin in a hot pan and cooked until it is a crisp sheet. Pork, Egg.
- Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
- Calzone, sourced from Italy. A folded pizza whose filling must be dry, because steam has nowhere to go. Pork.
- Cappelletti, sourced from Italy. Little hats folded round a finger and cooked in the broth they are served in. Pork, Egg.
- Carbonara, sourced from Italy. Pasta in a sauce of egg and cheese thickened by residual heat alone, with no cream and no pan. Pork, Egg.
- Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
- Cassoeula, sourced from Italy. The cheap cuts of the pig cooked down with savoy cabbage added late. Pork.
- Coda alla Vaccinara, sourced from Italy. Oxtail braised four hours, with a great deal of celery added at the end. Pork, Beef.
- Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
- Deep-Fried Pizza, sourced from Italy. A filled dough parcel fried rather than baked, sealed completely so the oil stays out. Pork.
- Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
- Fileja, sourced from Italy. Eggless pasta rolled round a thin rod into a spiral tube, dressed with nduja. Pork.
- Garmugia, sourced from Italy. A spring soup of young vegetables added in order of toughness, with beef browned first. Pork, Beef.
- Genovese Sauce, sourced from Italy. A Neapolitan sauce of beef and far more onion than beef, cooked until the onion collapses. Pork, Beef.
- Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
- Maccheroni alla Pastora, sourced from Italy. Pasta dressed with raw ricotta loosened in its own cooking water, with crumbled sausage. Pork.
- Minestra Maritata, sourced from Italy. Bitter greens married to a long pork broth, each cooked apart first. Pork.
- Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
- Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
- Pagliata, sourced from Italy. Unopened intestine braised in tomato, the milk inside setting to a curd. Pork.
- Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
- Pasta alla Gricia, sourced from Italy. Guanciale and pecorino with no egg and no tomato, which is what makes it gricia. Pork.
- Pasta e Fagioli, sourced from Italy. Half the beans sieved for body, with the pasta cooked in the soup itself. Pork.
- Pisarei e Fasò, sourced from Italy. Breadcrumb dumplings pressed with the thumb, in a borlotti and tomato sauce. Pork.
- Pizza Capricciosa, sourced from Italy. The same four toppings scattered across the whole base, with the ham added after. Pork.
- Pizza Quattro Stagioni, sourced from Italy. Four toppings in four separate quadrants, which is the whole dish. Pork.
- Porchetta, sourced from Italy. Belly rolled around loin with fennel, cooked low then blasted for the crackling. Pork.
- Prosciutto e Melone, sourced from Italy. Two ingredients, where everything depends on choosing and slicing them. Pork.
- Rafanata, sourced from Italy. A baked egg and potato cake built on grated fresh horseradish. Pork, Egg.
- Ragù Napoletano, sourced from Italy. Whole pieces of meat cooked in tomato for most of a day, the sauce eaten first. Pork, Beef.
- Risi e Bisi, sourced from Italy. Rice and peas kept soupy, with a broth made from the pods. Pork.
- Rosticciana, sourced from Italy. Pork ribs cut into singles and grilled over embers, dressed only after. Pork.
- Saltimbocca alla Romana, sourced from Italy. Veal, ham and sage cooked flat in four minutes, ham side down first. Pork, Veal.
- Sanguinaccio Dolce, sourced from Italy. A dark chocolate cream set with pig's blood, which must never boil. Pork.
- Spätzle, sourced from Italy. A soft green batter scraped into boiling water, finished with speck and cream. Pork, Egg.
- Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
- U' Pastizz 'Rtunnar, sourced from Italy. A hand-raised Lucanian pasty filled raw with diced lamb and pork. Pork, Lamb.
- Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
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