Maialino da Latte, Purè di Pastinaca, Fave, e Mele

YOUNG PORK WITH PURÉE OF PARSNIPS, BEANS, AND APPLES, SERVES 10

A winter dish from Chef Filippo Zoncato, suitable for the great outdoor life at the serene Vigilius Mountain Resort. The chef’s method given below is beyond the capabilities of most home cooks. You’ll get great results from the regular oven roasting of a large leg of pork or a pork loin: a 350°F oven, 25 minutes per pound and roasted to an internal temperature of 145°F. Do take his method for the vegetable purée, such a good pairing with pork.

  • 12-pound boneless leg of pork

  • Salt and pepper, QB

  • A handful of black peppercorns

  • 10 to 15 bay leaves

  • 12 parsnips, peeled and cut into disks

  • Milk and water, QB

  • 6 apples, peeled, cored, and quartered

  • 2 onions, sliced

  • Extra-virgin olive oil, QB

  • 2 cups fresh fava beans, shelled

Season the meat with salt and peppercorns, and stud with bay leaves.

Lay the pork leg in a vacuum and cook in a steam oven for 20 hours at 150˚F.

Remove from the oven and set the pork, still in its pouch, in a tray filled with ice water.

When the meat reaches room temperature, cut into slices, in portions of about 5 ounces each.

Cook the parsnips in water and milk in equal parts, until fork tender. Drain them (putting aside the cooking liquid) and blend with an immersion blender until a thick purée is obtained. Season.

Steam the apples over boiling water until barely tender. Mix them with an immersion blender until you obtain a purée. Leave to drain.

Sauté the onions in olive oil until translucent. Season with salt and pepper.

Blanch the beans in boiling water for 4 minutes. If they are fresh, no need to peel. If older, rub off the outer skin. Season and add a little olive oil.

If you like, brown the pieces of pork over a medium heat, to make the skin crisp.

Heat the parsnip purée and make egg-shaped little servings. Place a slice of pork on a plate and add the parsnip alongside. Spoon the fave over the pork slice. Finally, arrange the mashed apples on the side of the plate with a sprinkling of onions.

Ristorante 1500, Vigilius Mountain Resort, Lana, Trentino–Alto Adige