Lonza Lardellata / Pork loin wrapped with lardo

Oggigiorno, l'Etna è in continua eruzione.  Ma la lava non è l'unica fonte di emozione e d'ispirazione alle pendici di Mungibeddu. Vi ricordate la mia amica Scarlett, autrice del meraviglioso blog, "Le Delizie di Casa Mia." Vive ad Aci Bonaccorsi, un paesino vicinissimo al furioso Etna. (La foto qui sotto dà un senso della vicinanza.)

Nowadays, Mt. Etna is in constant eruption.  But lava is not the only source of excitement and inspiration on the slopes of Mungibeddu. You remember my friend Scarlett, author of the marvelous blog, "Le Delizie di Casa Mia." She lives in Aci Bonaccorsi, a little town very close to the furious Etna. (The photo below gives a sense of just how close.)

foto: deliciousitaly.com

Ancora una volta, una ricetta di Scarlett mi porta alla distrazione. Voglio dire, DISTRAZIONE. Per un momento, per quel breve momento, non mi sono potuto ricordare né nome né indirizzo né numero telefonico. Ho potuto pensare solo di quei suini neri, vagabondando nei Nebrodi. Non avrò pace finché non condivido con voi questa ricetta! (Scarlett ha preparato questa per il cenone di San Silvestro. Magari la proverete anche voi questo 31 dicembre?)

Once again, one of Scarlett's recipes brings me to the point of distraction. I mean, DISTRACTION. For a moment, for that brief moment, I couldn't remember my name, address, or telephone number. I was able to think only of those black swine, wandering in the Nebrodi Mountains. I will not have peace until I share this recipe with you! (Scarlett made this for her big New Year's Eve meal. Perhaps you'll also attempt it on December 31st?)

foto: trattoriaborrello.it

foto: nerodeinebrodi.it

LONZA LARDELLATA
ripiena con pane, pistacchi, formaggi, e Prosecco, bordata con il lardo dei suini neri dei Nebrodi!

Pork loin, stuffed with breadcrumbs, pistachios, cheeses, and Prosecco, wrapped with lardo from the black swine of the Nebrodi Mountains!

Recipe by Scarlett, "Le Delizie di Casa Mia" (http://ledeliziedicasamia.blogspot.com/2013/01/lonza-lardellata-e-ripiena-ai-pistacchi.html)

English translation by Leonardo Ciampa
(Cliccate qua per la versione originale italiana.)

Ingredients
One 700-gram (c. 1½ lb) piece of pork loin, whole
200 grams of lardo from the black swine of the Nebrodi Mountains [see photo. Another lardo, such as lardo di colonnata, would work], thinly sliced
100 grams of chopped pistachios
Stale homemade bread, without the crust
Prosecco (to soften the meat and soak the bread)
Provola from the Nebrodi Mountains [or a mild provolone of your choice], diced
50 grams of [freshly] grated cheese
extra-virgin olive oil
sea salt
250 grams vegetable stock
4 golden onions, coarsely chopped

Preparation

Soak the bread in Prosecco for a few minutes. Meanwhile, make an incision in the loin to form a pocket inside. Drain the bread well and coarsely chop it. Add the grated cheese, pistachios, diced provola and some oil. Stuff the loin. Then wrap the outside of the loin with thinly sliced lardo. Fasten with kitchen elastics or butcher's twine. Oil a pan with some extra-virgin olive oil. Brown the meat on all sides. Pour in a bit of Prosecco. Add the coarsely chopped onion and vegetable stock. Cover with aluminum foil and finish cooking in the oven at 350 degrees for about 50 minutes, checking occasionally during cooking.

Let cool before cutting into slices, and serve with the sauce that has been created in the pan during cooking.