Salting Pork Belly - Testing

https://eatcuredmeat.com/what-is-salt-pork-how-to-make-and-substitutes/

1 - I ended up leaving a 2lb piece of pork belly for about a week, undisturbed, and it turned out really well.  I will try to adhere more closely to the recipe next time, just to see. I also want to watch Ruth Goodman salting pork as well, just 'cause she's great!

1. After watching Ruth I am going to try grind some salt to powder and rubbing it in, then table salt and rub it in, then a container to immerse the pork in the pickling salt to season.

The recipe is dependent on volume so the quantity will be provided in ratios.

Ingredients:

Pork belly

Salt (any kind, including pickling)

Sugar

Use whole pork belly cut to the dimensions you want.

Larger pieces will take two rounds to cure.

Acquire pork belly, chop or keep whole muscle (fat is important)
SEE POINT 1.1 ABOVE: Cover salt pork completely with sea salt & brown sugar (ratio 5:1)
Leave in the fridge for 2-3 days or longer
For larger pork bellies drain and repeat step 2 & 3
Rinse pork & dry
Store wrapped in fridge or cool area
To use soak or simmer in water before use

How to Poach an Egg - PUBLISHED

https://downshiftology.com/recipes/poached-eggs/

1 Tbsp vinegar 

Water

Fresh eggs (preferably morning of)

1. Bring a deep pot (at least 4") filled with water to a slow boil. Turn the heat down and add the vinegar.
2. Once the water is barely moving any more, prepare the eggs.
3. OPTIONAL: To avoid the filaments that can form around poached eggs, first gently crack the egg into a fine sieve and drain away the lighter egg white (which you can still save and use elsewhere).
4. If only making one egg, create a vortex in the water with the handle of a wooden spoon and gently deposit the egg in the center.
5. If making several eggs, gently deposit them in the barely simmering water away from each other.
6. Cook for 3-4 minutes for runny yolks.
7. Retrieve with a slotted spoon, drain and serve.
8. TO MAKE AHEAD
9. Prepare an ice water bath. After the eggs have finished poaching, immediately put them in the ice cold water and store them in the fridge for up to 2 days.
10. When you’d like to eat them, just add some hot water to a small bowl or cup and add the poached egg until it’s warmed up (about 20-30 seconds).

Fresh Sausages - Testing

This is pretty much me making stuff up. From what I could find, when making sausages you want 20-30% to be fat. So that means that regular ground pork contains approximately 8% fat, so I need an additional 12-22% more fat. So, if 20% of 1lb is .2lbs, that translates into 3.2oz. If I aim for 3 oz of extra fat per lb of ground pork, I should hit the range of between 20-30% fat. I can use the unrendered lard to do this. I once made lard, and then used the leftover pork fat solids to make sausage, and that seemed to work pretty well.

https://yourmeatguide.com/homemade-sausage-best-fat-to-lean-ratio/

https://homekitchentalk.com/what-is-the-fat-to-meat-ratio-for-sausage/

https://www.ontariopork.on.ca/recipes/Our-Blog/how-to-make-your-own-sausage#:~:text=When%20selecting%20the%20best%20cut,%25%20meat%20and%2020%25%20fat.

Sausage chard bread pudding - Testing

https://www.finecooking.com/article/how-to-create-your-own-savory-bread-pudding-or-strata

PREPPING THE BREAD

5 cups of 3/4-inch bread cubes

2 Tbs. butter

1. Cube the bread to make croutons.
2. Over medium heat melt the 2 Tbsps of butter in a small pan (level of butter should be 1/4 inch) and allow it to heat up completely so that when a cube of bread is put in, it will quietly sizzle.
3. Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes. 
4. Burns easily!
5. Set aside.

5-6oz sweet or spicy sausage

Olive oil

1. Heat a large skillet over medium heat. Add a little oil, if needed.
2. Crumble the sausage and cook in a hot pan for 5 to 10 minutes or until starting to brown. 
3. Remove from the pan with a slotted spoon and set aside.

12 oz chard or other leafy green

1 garlic clove, minced

1. Return the pan to the heat. Add the greens and cook, stirring, until wilted, 1 to 2 minutes. 
2. Reduce the heat and add the garlic, and sauté just until softened and fragrant, about 1 minute. Remove the pan from the heat.
3. Set aside.

5oz Parmigiano-Reggiano, grated.

7 eggs

2-1/2 cups half-and-half (or milk)

2 tsps. Dijon

2 to 3 Tbs. chopped fresh herbs thyme

1⁄2 tsp. salt

1 tsp. lemon zest

Freshly ground black pepper to taste

1. Whisk to combine all the ingredients. 

If using a baking dish, arrange half of the bread cubes over the bottom of the baking dish. Scatter half of the meat, half of the vegetables, and half of the cheese over the bread. Repeat with the remaining bread cubes, meat, vegetables, and cheese. If using ramekins, in a large bowl, toss together the bread, meat, vegetables, and cheese. Divide mixture between the ramekins.

Spoon or pour the custard evenly in the baking dish or ramekins. Use the back of a spoon to press down lightly to moisten. Let stand for 10 to 20 minutes.

Bake until the pudding has puffed, is set in the middle, turns golden brown, and a knife inserted in the center comes out clean, 35 to 40 minutes for the baking dish, or 25 to 30 minutes for the ramekins.

Let cool for 15 to 20 minutes, and serve warm. Alternatively, cool completely, refrigerate, and reheat individual servings in the microwave, or in the oven at 350°F for 20 minutes.

If you make your bread pudding without meat, double the amount of vegetables. Once you’ve made a few, feel free to play around with proportions. Just be sure everything fits in a 2-quart dish, with custard covering everything.

 

Pan-fried Pork Belly in Parsley Sauce with Lovage Potatoes - Untested

https://www.bbc.co.uk/food/recipes/pork_belly_with_parsley_92297

800g/1lb 12oz new potatoes, peeled and kept whole

1 tsp salt

large sprig fresh lovage

1 tsp lard or goose fat

8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick

25g/1oz butter

25g/1oz plain flour

300ml/10fl oz full-fat milk

10 turns black peppermill

50g/1¾oz flatleaf parsley, leaves finely chopped

1. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.
2. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.
3. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.
4. Serve the pork and potatoes with the parsley sauce.

Fried Honey Cakes - Untested

https://liberumbrarum.tumblr.com/post/113409879255/ostara-honey-cakes

½ cup Riesling wine (German white wine)

1 egg

2/3 cup flour

1 cup honey

2 tbs sugar

1/8 tsp cinnamon

1/8 tsp nutmeg

Dash of salt

1. Beat the egg together with the wine. 
2. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. 
3. Add the flour mixture to the egg mixture. Stir until blended through. Let sit for 30 minutes. 
4. In another small bowl, mix the honey and nutmeg. 
5. In a skillet, heat up about a ½ inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. 
6. Drain off the oil, and dip into the honey mixture.

Oat flour crepes - Test 1

https://hungryhobby.net/egg-white-crepes/

1 - Succesful. Very mild flavor, used the savory version to serve with eggs and other leftover savory bits.

1 cup egg whites

1/4 cup original unsweetened almond milk

1/4 cup oat flour

1 tsp vanilla extract optional - omit for savory crepes

1 tbsp maple syrup optional - omit for savory crepes

1. Mix all ingredients in a large bowl, whisking until frothy. Heat a buttered 8-inch non-stick skillet to medium.
2. Adding 1/3 cup batter to the skillet, cook for 1-2 minutes until set, flip and cook on the other side. Remove from the skillet, repeat with remaining batter 1/3 cup at a time.
3. Add desired toppings and serve immediately. They will also keep in the fridge for 3-5 days.

Rösti - Test 1

https://www.recipetineats.com/potato-rosti/

https://www.finecooking.com/recipe/crisp-rosti-potatoes

1 - I've only used the first recipe which, with all the details, seems a bit precious, but it is interesting to note that the second recipe does not mix in any kind of oil in the potatoes before frying, and it only uses vegetable/olive oil. This is a TESTING point.

2 - Yeah, I'm gonna make this more. I've discovered the joys of mechanization which I've resisted for a long time. Grating the potatoes with a food processor is not only really quick, but also helps to have long strands of grated potato, which is a plus. The recipe is a lot simpler than either of the above Web sites propose, so I'm just gonna rewrite it for myself.

1kg/ 2 lbs. potatoes, peeled or skin on, grated 

1/2 tsp salt

1/2 tsp black pepper

2 Tbsps. mild veg oil

2 Tbsps. butter

1. Squeeze out excess liquid from the potatoes by taking handfuls of the grated stuff and squeezing out as much liquid as possible. The more dry the raw potato is, the easier it is to have a crisp pancake.
2. Toss thoroughly in a large bowl with salt, pepper and oil.
3. Melt 1 Tbsp. of butter in a sauté pan, allow it to froth and wait for the frothing to quiet down like when you make browned butter. 
4. Add the potato just as the milk solids in the butter starts to colour. Don't pack down but distribute evenly. You should have about 1" of raw potato. Take the time to tidy the edges a bit.
5. Turn down the temperature to med-low and set the timer for 10 minutes. Start checking after 8 minutes to make sure you don't burn the potato.
6. Meanwhile, lightly butter a plate. When the time has elapsed and the underside is nicely golden, use a spatula to make sure the bottom is free from the pan, turn the plate over and lay on top of the potato, and carefully and quickly flip the pan to deposit the hot rösti onto the plate.
7. Melt the second Tbsp of butter in the pan and do the frothing thing again.
8. Slide the rösti into the pan and cook for another 8 to 10 minutes, or until golden and crispy. 
9. Remove from the pan, cut up and serve immediately.

Lazy Pork Barley Stew - Untested

https://www.avril.ca/magazine/recette/mijote-de-porc-aux-legumes-et-orge/

1 Tbsp mild oil

1 lb cubed pork (pork leg or pork loin)

1 small onion, finely chopped (115g)

1 crushed garlic clove

1 lrg carrot, julienned (72g)

1 cup rutabaga, julienned (72g)

2/3 cup diced tomato, drained

3/4 cup pearled barley

3 cups chicken broth

Fresh oregano, thyme, fennel seed and parsley, to taste (?!?)

1. Heat the oil over medium high heat and sear the pork.
2. Dump all the ingredients in a slow cooker.
3. Cook on the Low setting for 6-7 7-8 hours.

Pasta in butter tomato sauce - Testing

https://cooking.nytimes.com/recipes/1022464-tomato-butter-pasta

1 - Weird. I'm sure I've made this once before. If I did, I took no notes. This was incredibly quick and very easy. It's important to have good, flavorful tomatoes - the winter grocery store tomatoes or, as my dad called them "Canadian Tire tomatoes", just won't do, since the flavor all comes from the fresh tomato. I don't know if the butter needs to be frozen and grated. The noodles go back into the pot hot and then you cook the sauce, so in chunks should be plenty fine. Also, how about undercooking the noodles before draining them and then finishing them in the tomato? Sort of just pre-al-dente? Or would that cook the tomato too much?

1lb pasta (any kind)

2lbs large, ripe tomatoes, halved horizontally

¼ cup frozen butter (try cutting in chunks instead of freezing and grating it)

1 large garlic clove, peeled

¼ tsp red-pepper flakes, plus more for serving

 Black pepper

 OPTIONAL:

Torn basil leaves, for serving (optional)

 Finely grated Parmesan, for serving

1. Cook the pasta in plenty of salted water. Reserve 1 cup pasta cooking water, then drain the pasta.
2. Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
3. Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. 
4. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

ALTERNATIVE

To avoid over-cooking the pasta: instead of cooking it al dente and then adding it back to the pot, cook the pasta until it’s done, reserving some of the cooking water. Drain the pasta and immediately transfer it to a big bowl. Add the sauce, the Parmesan cheese, and a little of the reserved pasta water. Stir vigorously, using a whisking motion. Add more cheese and more water if needed, and stir again. The sauce forms beautifully in less than 30 seconds and the pasta will be perfect.

Pork Liver and Mushroom Pâté - Untested

https://www.happyfoodstube.com/pork-liver-pate-with-porcini-mushrooms-red-wine/

There are several recipes for pork liver pate, but most require additional pork meat. I want to try just with the liver, and this was one of the rare finds. I actually also sounds quite good.

½ ounce porcini (shiitake) mushrooms , dried (15 grams), see note 1

½ stick unsalted butter (55 grams), see note 2

1 onion , small, chopped (about ½ cup packed), see note 3

3 garlic cloves

14 ounces pork liver (400 grams), see note 4

1 cup red wine (250 milliliters), see note 5

salt, to taste

black pepper, to taste

1. Place dried mushrooms in a small saucepan and cover with water. Bring to a boil and let it cook for 5 minutes. When done, drain the water.
2. In a large skillet/frying pan, melt the butter and add chopped onion and minced garlic. Saute until the onion is translucent, about 5-7 minutes, stirring occasionally to avoid burning the garlic (use medium heat).
3. Rinse the liver, cut it in small pieces (remove any tough membrane) and add to the pan altogether with rehydrated mushrooms. Increase the heat and cook for about 2-3 minutes, stirring occasionally.
4. Pour the wine in and bring it to the boil. Reduce the heat and simmer for about 15-20 minutes. At this stage the livers should be cooked through but always make sure before you turn the heat off. The wine should have reduced quite a bit.
5. Let the mixture cool down before transferring into a food processor. At this stage you can either use all the mixture or if you feel you have too much liquid left, use only a little bit. Process until smooth.
6. Season with salt and pepper to your taste.
7. Cool completely before transferring into sterilized jars and covering with a lid or plastic wrap.
8. Chill in the fridge for 2 hours before serving!
9. Optional: To seal the top of the pate, you can pour melted butter over and sprinkle some dried herbs over.

Notes

You can use other dried wild mushrooms.

Make sure to use real butter. Not margarine or butter substitutes! You might need a full stick of butter if you want to seal the top like in the pictures.

Use either yellow or white onion.

Pork livers can be substituted with chicken livers. You can also use slightly less if you like. If you do, decrease the quantity of wine as well.

Any red wine will work just fine.

You will get about 1.5 cups of pate (about 14 ounces/400 milliliters). This is plenty to make about 50 canapes which would serve 10-12 people.

It is always best to enjoy this right away or within a few days, so I personally don’t recommend doubling the batch. It will keep in the fridge for up to 5 days when stored properly.

Make sure to use sterilized jars to keep the pate in. You need to cover it otherwise it will dry out and go off faster.

A 1-pound of pork liver can be used as well without having to increase the number of mushrooms or wine.

I normally use about ½ teaspoon of salt and a very generous pinch of black pepper. I suggest you start with ¼ teaspoon to see if it is to your liking. If not, add more!

Crumpets - Untested

https://www.daringgourmet.com/traditional-english-crumpets/

https://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/

https://www.recipetineats.com/crumpet-recipe/#wprm-recipe-container-48368

2 cups flour 

1 tsp salt

1 cup warm milk

2 tsps active dry yeast

1 tsp sugar

1 cup warm water

1/2 tsp baking soda

 

1. (this step may not be necessary) Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.
2. Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size).  This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets. 
3. Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage.
4. Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.
5. Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference).  I use my Lodge 12" Cast Iron Pan.
6. Place the rings in the frying pan over medium-high heat. 
7. Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx. 10 minutes (**the time will vary according to the kind of cooktop and cookware you're using and may take longer.  Just be sure to keep an eye on them to ensure they don't burn on the bottom.  Lower the temp as needed to finish off the cooking). Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.)
8. Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting.  (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)
9. NOTE:  Regarding how long to let the batter sit before using:  It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics).  And more bubbles means more of those classic holes in your crumpets.  Try both and see which you prefer. Both are excellent.

Galette de potiron - Untested

https://www.grit.com/food/recipes/hubbard-squash-galette-recipe-zmrz1811zcoo/

Pastry:

1-1/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 cup butter, frozen

1/3 cup ice-cold water

Filling:

2 pounds pumpkin (or butternut), peeled, seeded, and cubed

1 red onion, sliced and separated into rings

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1/4 cup chopped mixed herbs, such as parsley, thyme, and rosemary

1/2 cup sour cream (or thick Greek yogurt)

1/2 cup shredded Parmesan cheese, divided

To make the pastry:

1. Put the flour, pepper and salt in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture. The secret to a good crust is to have small globules of butter throughout the dough; really cold (but not frozen) butter helps with this.
2. Make a well in the middle, and pour in the water. Quickly work in the flour to create a dough. Do not over-mix; again, this is to prevent overheating the butter from the heat of your hands so that it stays solid as little pockets of fat in the dough.
3. Pat the dough into a disk, wrap it in plastic, and refrigerate for about 15 minutes.
4. Roll out the dough and line the tart shell with it. With a fork poke holes on the bottom. Chill for another 15 minutes.

To make filling:

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, toss the squash and onion with the olive oil, garlic, and herbs.
3. Spread the mixture onto a large, rimmed baking sheet.
4. Season with additional salt and pepper, as desired.
5. Roast for about 20 minutes, or until the squash is tender but not mushy.
6. Remove and set aside to cool.
7. Increase oven temperature to 450 degrees Fahrenheit.

To assemble galette:

1. On a floured surface, roll the dough out to a 14-inch circle.
2. Transfer to a baking sheet lined with parchment paper.
3. Spread the sour cream (Greek yogurt) over the dough, leaving a 1- to 1-1/2-inch border.
4. Top with 1/4 cup cheese.
5. Arrange squash-onion mixture over the top, and sprinkle with the remaining cheese.
6. Fold the pastry edges up and over the filling, creating a 1- to 1 1/2-inch border.
7. Bake for 30 to 35 minutes, or until the crust is nicely browned.
8. Cool slightly before slicing and serving.

Victorian Seed Cake - Testing

https://www.justapinch.com/recipes/dessert/dessert-cake/victorian-seed-cake.html

This is yet another seed cake recipe to try. The Shakespeare seedcake was good but seemed a bit heavy to my taste. I shall cheat and use this version using baking powder.

4 eggs, beaten

1 cup (8 oz) butter, softened

1 1/8 cup (8 oz) sugar

1-3 Tbsps whole caraway seeds

1/2 tsp ground mace

1/2 tsp ground nutmeg

2 1/4 cup (11.5 oz) flour

1 Tbsp baking powder

1/2 tsp salt

1/4 cup brandy

2-4 Tbsps milk

4 Tbsps demerara (natural raw) sugar

1. Preheat oven to 350°F (180°C). Grease two 7" or 8" round cake pans, line the bottoms with a parchment circle, and then grease the parchment.
2. In a large bowl or stand mixer, cream the butter and sugar together until mixture is pale and fluffy. Add the eggs, one at a time. When all the egg, sugar and butter have been mixed well, whisk in the caraway seeds, mace, and nutmeg. Then lightly add in the flour, baking powder and salt. Finally, stir in the brandy.
3. Add just enough milk to loosen the mixture and give the cake batter a good consistency - it should drop, not pour, off a spoon. Mine only took 2 tablespoons. Spoon the batter into the prepared cake pans. Level off the surface with a spatula or back of a spoon. Sprinkle the demerara sugar all over the tops to make a nice sweet crust.
4. Bake cakes in the center of the oven for about 35 to 40 minutes, or until a tester comes out clean and dry. Cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. The cake keeps well when wrapped tightly in foil or parchment and kept in an airtight tin. This cake is not traditionally stacked or frosted; you just have 2 round Seed Cakes that can be sliced for Tea.

NOTE: Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least A.D. 1440.

Roast Pork Belly - the basics - Untested

https://www.leporc.com/cuissons/cuisson-de-la-poitrine-de-porc

https://www.undejeunerdesoleil.com/2020/08/poitrine-porc-rotie-croustillante-recette-astuces.html

These are basic instructions on how to roast pork belly. I think it'd be useful to do like with I've done with the pie crusts, to have a basic recipe that can be linked into other recipes for roast belly.

There is no discussion about size of roast, but it must make a difference. This will be part of my investigation.

Both Web sites provide different information, sometimes contrary, and I favored the Un dejeuner de soleil Web site.

3lbs Pork belly

Coarse salt and pepper, to taste

Oil

Herbes de Provence, or rosemary, or sage

1. Preheat the oven to 425F. 350F.
2. Prepare a grill in a pan to keep the belly out of its own juices while it's roasting in the oven.
3. With a very sharp knife, score remove the skin (if there is any) into the upper portion of Score the fat with a grid pattern, about 5cm apart. Be careful not to cut into the meat, only into the fat.
4. Season with salt and pepper and optional herbs, brush with oil. Yes, in this order, because brushing with the oil will help you get the seasoning into the score marks (methinks). Getting the seasoning into the score marks is crucial.
5. Put the roast on the grill in the pan, skin side up, and slide into the hot oven.
6. Put a piece of parchment paper on a rimmed cookie sheet and lay the fat-side down onto the paper. 
7. Roast for 20 to 30 minutes, or until the skin on top 1 hour or until the fat browns and crisps, but do not let it dry out or blacken.
8. Next, reduce increase the temperature to 350 400F and cook for 2 - 2:30 1 hours (size of roast may matter, here, so check the internal temperature before the 2hr mark for smaller pieces), or until the internal temperature reaches 160F, the meat is very tender and the fat top is crispy.
9. Once cooked, remove from the oven, tent and let rest for 10-15 minutes before cutting and plating to serve.

Parsnip and pancetta tagliatelle with parmesan and butter - Untested

https://www.jamieoliver.com/recipes/pasta-recipes/parsnip-and-pancetta-tagliatelle-with-parmesan-and-butter/

8 slices bacon

1 handful fresh rosemary, thyme or summer savory , leaves picked

1 good knob butter

2 cloves garlic , peeled and finely sliced

2 parsnips , peeled and finely sliced

455 g dried tagliatelle

1 good handful Parmesan cheese , grated

sea salt

freshly ground black pepper

1 tablespoon olive oil

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Method

Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.

In a large, non-stick frying pan, fry your pancetta and herbs in the olive oil for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.

Parsnip Pasta with Breadcrumb Topping - Testing

https://itsavegworldafterall.com/parsnip-pasta/

1 - In desperation to make something quickly and to use parsnip, I plugged in Parsnip Pasta in the search engine and presto! Paz and Ben liked it, but I felt the parsnip was too strong.

8 ounces linguine - can sub other pasta of choice

3 tablespoons extra virgin olive oil - divided

3 cloves garlic - minced

½ cup panko breadcrumbs

2 tablespoons fresh thyme leaves - more for garnish

Salt - to taste

Pepper - to taste

4 cups thinly sliced parsnips - from about 3 to 4 parsnips

¾ cup shredded Parmesan cheese - freshly shaved for best results

1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. I like to cook it about 2 minutes less than what's listed on the package. **Reserve a cup or more of pasta water before draining.**
2. While the pasta is cooking, prepare the breadcrumbs and parsnips. In a large skillet over medium heat, warm a tablespoon of olive oil. Add the garlic and cook for a minute until fragrant, stirring constantly to avoid burning. Stir in the breadcrumbs and thyme leaves, and season with salt and pepper. Cook for a few more minutes until the breadcrumbs are golden brown. Remove the breadcrumbs from the skillet and set aside.
3. In the same skillet, warm the rest of the olive oil. Add the thinly sliced parsnips and cook, stirring occasionally, for 7 to 9 minutes until softened and slightly crispy.
4. At this point, the pasta should be ready. Add the cooked and drained linguine to the skillet with the parsnips. Sprinkle in the parmesan cheese and stir to evenly distribute it. Add splashes of the pasta water and stir to thin the cheese coating and give the pasta some sheen. Only add a little bit at a time to avoid water-logging the dish and causing the cheese to clump.
5. Spoon the pasta and parsnips into serving bowls. Top with the crispy breadcrumbs, garnish with more thyme or cheese if desired, and enjoy!
6. Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

Notes

This dish is best enjoyed right away, but you could keep leftovers in the fridge for a couple of days. Reheat in the microwave or in a skillet with a little extra olive oil to loosen it up.

Spicy pasta with parsnip noodles - Untested

https://pro.perties.com/it/pasta-with-parsnips/

1 chilli pepper, seeded and finely chopped

4 Tbsps olive oil

150 g leek, sliced thin

400 g parsnips, peeled and noodled using a vegetable peeler

Salt

Sugar

150 ml of vegetable broth

200 g of Tortiglioni or other tubular chunky pasta

3 stalks parsley, chopped

1. Combine the fresh chilli and olive oil. 
2. Use 1 Tbsps of the chilli oil in a pan and heat for a couple of minutes. 
3. Fry the leeks and parsnips, over medium heat for 5 mins. Add salt and a pinch of sugar to taste. Add the vegetable broth and simmer, covered, for 15 minutes.
4. In plenty of salted water, boil some chunky, tubular pasta, like penne.
5. Toss everything together with some parsley leaves and the remaining pepper oil and serve.

Parsnips and hazelnuts soup - Untested

https://ricette.giallozafferano.it/Zuppa-di-pastinache-e-nocciole.html

Soup

Whole peeled hazelnuts 200 g

Butter 20 g

Parsnip, peeled and diced 370 g

Potatoes, peeled and diced 150 g

Dried porcini mushrooms, rinsed and cleaned 10 g

Leeks, white parts sliced thin 50 g

Vegetable broth to taste (measure how much it takes to just cover and write here, + more to adjust soupiness)

Sage to taste

Salt up to taste

Black pepper to taste

Croutons

Bread slices, diced for croutons 200 g

Extra virgin olive oil, to taste

Salt, to taste

Garnish

Fresh liquid cream 50 g

1. Toast the hazelnuts in a pan for a few minutes so that they release all their scent, stirring constantly to prevent burning (they burn easily). 
2. Melt the butter in a saucepan, add the leeks and fry for a few minutes over low heat before adding the mushrooms. Cook for another minute, stirring often.
3. Add the potatoes, the parsnips. Save a few hazelnuts for the final garnish and put the rest in the soup.
4. Add the sage and add vegetable broth. Cover and simmer for about 30 minutes, adding more broth as needed. Stir occasionally.
5. Meanwhile, make the croutons.
6. Preheat the oven to 400F.
7. Spread the cubed bread on a baking tray and season with oil and salt. Brown the croutons for about 8 minutes.
8. Coarsely chop the hazelnuts you have set aside for the garnish. Once the soup is cooked, remove the sage leaves and puree.
9. If necessary, you can add a little broth to achieve the desired consistency. At this point, adjust the salt and pepper and distribute it on serving plates.
10. To finish, garnish each dish with a teaspoon of fresh cream, some chopped hazelnuts and a handful of croutons.

Penne with herbed brown butter and carrot and parsnip puree - Untested

https://tablematters.com/it/penne-erba-burro-marrone-carote-parsnip-puree-ricetta/

Carrot and parsnip puree

4 carrots, peeled and cut into pieces (280gr/10oz)

4 parsnips, peeled and cut into chunks (460gr/16oz)

1/2 cup of heavy cream

salt to taste

Pasta

16 ounces of penne pasta

1/3 cup of butter

4 cloves of garlic, minced

2 Tbsps of fresh sage, cut into strips

8 sprigs of fresh thyme

1 tsp red pepper flakes, optional

1 lemon, zest and juice

2 Tbsps parsley, finely chopped

salt and pepper to taste

Grated Parmesan cheese to sprinkle

Puree

1. Boil the carrots and parsnips in salted water. Cook for 10-15 minutes or until soft. 
2. Process in a blender with the heavy cream. Blend for 1-2 minutes or until it reaches a smooth and malleable consistency. If necessary, add a little of the cooking water to dilute it. Season with salt to taste and transfer to the pot. 
3. Leave on the stove off the heat and set aside.

Pasta

1. Boil the pasta in salted water until al dente.
2. In a large skillet, heat the butter, garlic, thyme, and red pepper flakes over low heat. Cook for 7-8 minutes, stirring constantly, making sure the butter doesn't burn. It should be bubbly, fluffy and dark brown. Remove the thyme sprigs.
3. Before draining the pasta, reserve 1 ladle of the pasta cooking water. Drain the pasta and pour it directly from the colander into the pan with the brown butter. 
4. Meanwhile, reheat the carrot and parsnip purée.
5. To the pasta, add the lemon zest and juice, the reserved pasta cooking water and the chopped parsley. Stir in the pasta and cook for another 1 minute. Season to taste with salt and pepper and remove from heat.
6. Plop 2 Tbsps of the puree in each bowl and slather it around to create a layer up the sides of the bowl. Arrange the pasta in the middle of the bowl and serve sprinkled with the parmesan.