Italian
Winter-Style Pork Diaphragm alla Pizzaiola
by Chef Max Mariola · 1.1M subscribers on YouTube
Pork diaphragm (pannicolo) cooked in a winter-style pizzaiola with Piennolo del Vesuvio cherry tomatoes and pitted Taggiasche olives. Easy and quick recipe.
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- Olive OilExtra virgin olive oil, generous amount for cooking
- 2 pcsGarlicWhole cloves
- 1 pcsSpring OnionSpring onion, trimmed and cut into pieces
- 15 pcsPomodorini del Piennolo del VesuvioCut in half
- 2 tbspOlive Taggiasche DenocciolateAdd to sauce before serving
- Dried OreganoDried oregano, to taste
- SaltTo taste
- PepperFreshly ground black pepper, to taste
- 400 gPannicoloPork diaphragm, trimmed of membranes
Method
- Heat a generous amount of olive oil in a pan and add 2 whole garlic cloves. Sauté until golden brown.
- Add the spring onion (cipollotto), trimmed and cut into pieces, and cook gently for a minute.
- Add about 15 Piennolo del Vesuvio cherry tomatoes, cut in half. Crush them with a spoon and season with dried oregano, salt, and pepper. Cook until slightly thickened.
- Meanwhile, prepare the pannicolo (pork diaphragm): trim off any membranes and silver skin.
- In a separate very hot pan with a little oil, sear the pannicolo on both sides until browned but still tender inside. Do not overcook.
- Serve the meat on a plate and spoon the tomato sauce over it. Garnish with a sprinkle of dried oregano.
- If desired, add the pitted Taggiasche olives to the sauce before serving.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
