“Casarecce con Guanciale di suino nero dei Nebrodi e Pistacchio di Bronte” explained
Let’s discover our menu! This week we focus on the Enzo‘s signature dish “Casarecce con Guanciale di suino nero dei Nebrodi e Pistacchio di Bronte”. What a super-tasty recipe!
Casarecce are typical pasta tubes, short and twisted. You can use them also for Pesto. They are great “al dente”.
Guanciale is cured pork cheek (because in Italian “guancia” means “cheek”). It is similar to bacon or pancetta, which comes from the belly of the pork, but it has a more distinguished flavor. You can use it also to cook typical “Carbonara” or “Amatriciana” sauces.
Suino Nero is an original Sicilian Black Pig. It’s a SlowFood presidium. Our friends at SlowFood describe those animals this way: “Nebrodi black pigs are medium-small and have a black coat with stiff bristles forming a kind of mane along their back. The pigs are raised in semi-wild or wild conditions in the forests and meadows of the Nebrodi mountains. They are fed supplementary cereals and legumes and kept in small huts called “zimme” only when absolutely necessary or when giving birth. Around 10,000 pigs of this frugal and hardy breed are currently being farmed, 2,000 of which are kept by Presidium producers. The farms are very small and the farmers also process the meat”. More info here.
Nebrodi are mountains in the North-East side of Sicily. Their woodland are about 50,000 hectares! Suino Nero lives there. The natural Nebrodi Park, established in 1993, is really beautiful.
Pistacchio di Bronte is a Sicilian nut, SlowFood presidium. We dedicated a proper post to it, you can read it here.
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