This dinner was created from a vague memory of the picture in Red Cat cookbook, the chef Bradley reimagining a classic Portuguese dish by preparing clams with a large patty of pork sausage. No clams in my version but Rancho Gordo’s marrow beans cooked in a lot of olive oil (fagioli al fiasco mentioned in some other post here).
And another twist – the aromatics for the bean stock were dill and scallions, like in a typical greek stew. And with a small head of escarole chopped and added towards the end when beans were practically done. I searched for linguica recipes to make pork patties but ended up fusing several of those found mostly from Emeril and Mario (ok he didn’t have the linguica recipe just a good idea of using pancetta).
The sausage ingredient list ended up like this - 1.5 lb of pork butt, 0.5 lb of of pancetta, 5 cloves of garlic, 1tbs of hungarian paprika and 1tsp of spanish one, some greek oregano and about 3tbs (maybe more) of red wine, with some O Cabernet vinegar (love their stuff, both olive oils and vinegars) added before forming the patties.
So portuguese, italian, greek – was the dinner Mediterranean, or simply New American (they say this is the style of Red Cat restaurant)…