Family Recipes

Pork and Clams

Serves 4
1. 1 cup of dry white wine
2. 2 lb. pork meat (preferably pork butt) cut in cubes
3. 24 little neck clams
4. 2 medium Idaho potatoes, peeled, diced
5. 6 cloves, garlic crushed
6. 3 bay leaves
7. 1 cup corn oil
8. Salt and pepper to taste

Marinate pork in white wine, garlic and bay leaves for 24 hours. Separate meat from the juices, but do not discard juices. In a sauté pan, heat 1 cup of corn oil; add pork meat and sauté till golden brown. Discard oil and add the juices from the marinade. Add the little neck clams with the potatoes to pork mixture and cook over low heat until potatoes are cooked tender. Add salt and pepper to taste.

Escarole and Bean Soup

1. ½ cup 100% pure olive oil
2. 2-oz piece salt pork or prosciutto skin (optional)
3. ½ small onion, sliced
4. clove garlic, minced
5. large bunches of escarole (cleaned and chopped)
6. 4 cups cooked cannelloni beans with liquid or 2 15 ounce cans cannelloni beans
7. 4-oz can of chopped tomatoes, with juice
8. 1 cup of chicken stock
9. Salt and pepper to taste
10. Fresh grated Parmesan cheese, optional

Heat oil in large saucepan over medium heat, with the salt pork or prosciutto skin, for approximately 3-5 minutes to render the fat. Add onions and sauté until the onions become translucent; add the garlic and continue to sauté until golden.

Add the chopped escarole quickly (caution the water content may cause the oil to splatter (a little); sauté until the escarole becomes wilted. Add the beans, tomatoes, and the chicken stock: lower the heat and simmer for approximately 10 to 15 minutes. Remove the salt pork or prosciutto sin, check seasoning; add any necessary salt or pepper at this time. Serve and top with grated Parmesan cheese. You may add more chicken stock if you prefer a lighter soup.