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Old 11-17-2019, 04:40 PM   #1
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from ATK: Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)



I would like to say I tried out this recipe and it turned out good. A bit of a big to do for me, but I say this had nice flavor in the end.

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Old 11-17-2019, 05:22 PM   #2
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I have done something similar with other fillings. I never used a pancetta paste though.
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Old 11-18-2019, 05:02 PM   #3
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I have done something similar with other fillings. I never used a pancetta paste though.
I think they gave a solid reason why to use it.
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Old 11-18-2019, 05:17 PM   #4
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I think they gave a solid reason why to use it.
I just never heard of it before. I will probably give it a try, but I'll probably use bacon, much less expensive around here.
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Old 11-18-2019, 06:39 PM   #5
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I just never heard of it before. I will probably give it a try, but I'll probably use bacon, much less expensive around here.
I was thinking the same thing.

It looks really good and I happen to have a pork loin roast in my freezer. This may be made on New Year's Eve/Day.
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Old 11-18-2019, 10:00 PM   #6
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instead of bacon you might try just a few slices of prosicutto from the deli although a pound of bacon on sale would be cheaper overall and you can get some extra meals out of it.
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Old 11-19-2019, 12:21 AM   #7
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Prosciutto doesn't have much fat. That's part of the point of the paste, the extra fat.
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Old 11-19-2019, 10:55 AM   #8
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Prosciutto doesn't have much fat. That's part of the point of the paste, the extra fat.
I just put this on my New Year's menu and will be using bacon. I make dips with bacon added so this will use up the extra.
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Old 11-19-2019, 11:04 PM   #9
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Maybe use a Julia Child trick, and boil the bacon briefly, to remove some of the salt and smoke flavor. It's supposed to approximate something from over there, instead of using salt pork, which has even more fat, and often has developed some rancid flavor (her words).
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Old 11-20-2019, 07:38 AM   #10
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Wrap that baby in a pork belly before cooking and you have porchetta!
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