The District Magazine Vol. 2 Issue 2, Summer 2017

SUMMER AT CENA Lambrusco Brined Pork Belly with Porcini Spaghetti Pie/Negroni Brine: • 1btl. Lambrusco (sweet red wine) • 2# pork belly • 1c. Salt • 1 1/2c. Sugar • Thyme • Basil • Sage • Rosemary • Red pepper chile flakes • Black peppercorns • Bay leaf Directions: Combine all ingredients in bowl and soak pork for 48hrs. rinse pork and roast at 300 for 2hrs and then cool. 10 10 F E H S ' C L E A H C MI RECIPE Spaghetti Pie • Dried porcini mushrooms (ground up) • 6 Eggs • 1qt. heavy Cream • 1lb Spaghetti- cooked • 1 c. cheese Parmesan or pecorino romano Directions: Cook off spaghetti and set aside to cool. Combine all other ingredients in bowl, mix together and add to cold spaghetti and bake in the oven for 45 mins or until the cream has set, use a skewer to test for doneness. Negroni • 1oz botanical gin • 1oz cappelletti • 1oz cocchi torino Served in rox glass with orange peel garnish

The District Magazine Vol. 2 Issue 2, Summer 2017 | Page 10