Pork arrosto with prunes and grappa from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 595) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel and apple salad with juniper; Puree of celery root; Anton Mosimann's braised Brussels sprouts in cream; The most voluptuous cauliflower; Stewed fennel; Steamed fennel with red pepper oil; Sautéed potatoes with parsley; Sweet potatoes Anna; Porcini bread stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork brines 45 minutes.

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