Wednesday, February 18, 2009

Slow Cooked Pork Ragu at Porchetta for dinner tonight, wow!

After spending time at the Golden Local Award ceremony and then watching it on NBC 4, I decided to head over to Porchetta on the way home. My dinner was simple, Boylan's Cane Cola , Crispy Potatoes with Burnt Ends & Slow Cooked Pork Ragu With Sullivan Street Bakery Grilled Cibatta. I spoke with one of the partners about the ragu and was told it is a long 3 day process to make it . You can taste the time, flavor & care that goes into every bite. It is after all made out of trimmings that cannot be used for the porchettas.

Here are some pictures from my meal, eaten slowly and happily.
(Click on pictures for larger images)

Buon Appetito!

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