While Italian food is surely one of the best cuisines, Italians can be a little closed off to innovation. This isn’t so much of a bastardization of their delicious food as a hijacking.
In a pan I sauteed cubed pancetta (Boccalone, by the way) with onion, garlic and a little olive oil. When the pancetta was done, I added some cooked Rancho Gordo Posole/Prepared Hominy and then some Rancho Gordo Domingo Rojo cooked beans and some of their bean broth. Once warmed through, I added some cracked pepper. Yes. It was just about perfect but I think my Italian pals would sit this one out. Probably my Mexican friends, too.
Hominy and Domingo Rojo beans with Pancetta from Steve Sando on Vimeo.
Drooling all over ourselves on this recipe. We are Italophiles, students of both Judy Witts Francini and Elizabeth Minchilli. I’ll bet Judy would love this. Elizabeth–I’m not so sure. Oh yeah, this is our next meal. Don’t have the domingo rojo beans, but we do have your dried hominy and a couple of other red beans. I think we could use pinto beans instead too.
This is a wonderful mixture of both Latin heritages Steve!