Pampanella · Pampanella Molisana
Molise · secondo · serves 6 · 1500 min total · easy
From the village of San Martino in Pensilis, traditionally wrapped in grape leaves and cooked in a wood oven for the village's August festival.
Ingredients
- 1500 g pork shoulder, cubed
- 3 tbsp sweet paprika (or red bell pepper paste)
- 1 tbsp hot paprika
- 4 cloves garlic
- 120 ml white wine vinegar
- 3 tbsp olive oil
- 2 tsp salt
- 3 leaves bay leaves
Method
- Marinate pork with paprikas, crushed garlic, vinegar, olive oil, salt overnight in the fridge.
- Arrange the meat with marinade and bay in a heavy ceramic dish, traditionally wrapped in vine leaves (pampini — hence the name).
- Bake at 160°C (320°F) for 2 hours, lid on, until the pork is meltingly soft and stained orange-red.
- Serve warm or cold with bread to mop the paprika-vinegar juice.