When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new….
Tag: pork loin
Secreto is a term used for a butcher’s secret cut. Crafted exclusively for Heritage Foods by master artisan Thomas Odermatt, our Secreto is cut from the short loin and brings 200 years of butchering tradition to your table.
Secreto is a term used for a butcher’s secret cut. Crafted by master artisan Thomas Odermatt, our Secreto, cut from the short loin, brings 200 years of butchering tradition to your table….
Secreto is a term used for a butcher’s secret cut. Crafted by master artisan Thomas Odermatt, our Secreto, cut from the short loin, brings 200 years of butchering tradition to your table.
When you’re on the run and need some quick ideas for lunch, our Secreto can come in handy. Use some slices in a sandwich, beef up a healthy salad, or use it as your main ingredient in a pasta. Here is a quick and delicious tomato based pasta recipe:
1 box Baia pasta, Casarecce
2 14.5oz. can of whole tomatoes
2 tbsp. tomato paste
1 cup water
2 tbsp. olive oil
1 garlic clove, grated on a microplane
2 basil springs
1 bay leaf
Salt and pepper
1. Heat olive oil in a large saucepan or heavy-bottomed pot. Bloom the grated garlic and tomato paste in the olive oil. When the tomato paste turns into a dark brick red, add the canned tomatoes, breaking them up as they cook. Once all of the tomatoes are crushed to the desired amount, add 1 cup of water and continue to cook. Add the bay leaf, basil sprigs, salt and pepper and allow the tomato sauce to simmer.
2. As the sauce is simmering, fill a 6 quart pot halfway up with hot water and bring it to a boil. When the water is at a rolling boil, add two handfuls of kosher salt and allow it to dissolve. Add 1 box of dry pasta to the boiling water and cook for about twelve minutes (or longer, depending on the desired doneness), stirring occasionally to avoid sticking.
3. For the Secreto: Bring the Secreto to room temperature before you begin. Drizzle cooking oil into a hot pan. Once the pan is smoking hot, sear the fattier side of the Secreto for about four minutes. Carefully flip the Secreto and sear it on the other side for another four minutes. Remove it from the pan and allow it to rest for about five minutes. Although the USDA recommends pork be cooked to an internal temperature of 145ºF, our chefs suggest cooking until a thermometer reads 135ºF as the temp will continue to rise while resting. Slice thin.
4. Strain the pasta when it is cooked to the desired doneness, reserving two cups of the starchy pasta water. Add the strained pasta and Secreto to the tomato sauce, adding pasta water as needed to loosen up the final product.
One of our favorite products and a true crowd pleaser is the 3-4lb. bone-in pork loin, also known as the 5-rib rack. Delicious roasted whole or cooked as separate chops, this versatile cut can be enjoyed with varieties of vegetables, sauces, and chutneys! Here’s a simple guide on how to cook this no-fuss roast to flavor perfection…