They give you a luxurious, fork-tender pork shoulder. And then pizza flatbread to wrap it in. And then an assortments of condiments such as an apple chutney, garlic puree, pickled radicchio, and calabrian peppers.
So last week, when I found myself trying to plan something that could serve multiple low-maintenance meals, we picked up a Heritage Farms pork butt (3.3 lbs) with the intent to make my own l'arrosto.
I managed to find a recipe in, of all places, the Michael Chiarello Bottega cookbook. It called for a rub with an assortment of spices and then a good long time in the oven.
I screwed up the proportions a bit, going a tad heavy on the fennel seed, but surprisingly, it was the cinnamon that was the most heavy on the nose.
I put it into the oven to cook slowly around 300 degrees for four to six hours. The part of the butt without a layer of fat on top I covered with foil and then removed it about halfway.
When I finally removed it from the oven, it seemed a bit smaller, but tender and delicious. The "sauce" was pure pork fat, so I added in some chicken stock when I heated it up. I have no idea how they formed their sauce at Double Zero, but I think they must use it in the roast.
I had roasted some garlic so I mashed it up. It didn't get to the great taste at the restaurant. I also made a sauce with an abundance of honey crisp apples, that turned out well. And then I lightly pickled some radishes and radicchio which went well, but were a bit old on their own.
I also cut up some of our calabrian peppers which are far smaller than they have and definitely have more heat.
So it turned out okay -- and three meals later, there is still more in the fridge for lunch -- but so far, Double Zero's is still definitely better!
No comments:
Post a Comment