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| From gastronomic guesswork |
Using two small rib-like cuts of pork shoulder, 1 quart of prosciutto broth, 3 oz of vacuum packed chestnuts, 1 1/2 tablespoons dried rosemary, and 1 tablespoon dried marjoram, I braised everything for 2 hours at 250F, and 1.5 hours at 200F. Reserving the broth and shoulder cuts, these were allowed to rest together in the fridge overnight. The next evening the shoulder cuts were grilled after a light dousing in olive oil at 550F for about 5 minutes, rotating once. The salsa verde recipe was used to complete the dish after seating the pork shoulder in a 1/2 reduction of the braising liquid. As good as my wife views the pairing of beef tenderloin and salsa verde, to me this was my most triumphant Italian dish this year. The prosciutto + rosemary + marjoram + chestnuts is a flavor combination that is simply inspiring to sample. The addition of salsa verde played well, and really made this dish decadently comforting - I wanted to hop on the next flight to Napoli.
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