Saturday Morning Brunch

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Story Created: May 20, 2009

Story Updated: May 20, 2009

Il Mito Recipes

By Lisa Heinze

IL MITO RECIPES

Michael Feker’s quick yet delicious Sicilian style tomato sauce
Serves 2

2 cans of whole peeled tomatoes in brine san marzano's preferred
1 small onion peeled and chopped
3 cloves of garlic whole
Pinch of chili flakes
Fresh 2 oz dry oregano and 4 oz fresh basil
2 oz of fresh Italian parsley chopped
Quarter stick of butter
Salt to taste
Combine all ingredients except the tomato sauté for 4 minutes stirring constantly; add tomatoes and cook for another 20 minutes or until the juice is reduced by half. Crush all with a potato masher and let rest covered for 5 minutes

1/2 pound pasta of your choice, cooked al dente (not over cooked)
Fresh Grated Pecorino or Parmesan cheese (optional)

Toss with sauce sprinkle with first press true extra virgin olive oil, some cheese and some crusty bread and think about IL MITO and Michael Feker’s culinary art. 

Bacon & spiced apple wrapped pork loin roast
(This dish can be prepared 3 days in advanced and just placed in the oven the day of) 

2 tablespoons whole black peppercorns
3 1/2 teaspoons kosher salt
1/2 teaspoon of cinnamon (ground)
1/2 teaspoon of all spice (ground)
4 granny smith apple peeled, cored and sliced round 1/4 inch thick
5 garlic cloves
1 (3 1/2 pound) center cut boneless pork loin roasts (4-5 inches in diameter), trimmed, leeaving a thin layer of fat
1 tablespoons butter, softened
1/2 pound thinly sliced bacon  

Sauce:
3/4 cup chicken broth

1 tablespoon of balsamic vinegar
1/4 cup water
1 1/2 teaspoons cornstarch

Special Equipment: a mortar and pestle; roasting pan with an adjustable V-rack; an instant-read thermometer

Serving Suggestion: roasted rosemary Yams

To make the pork: Preheat oven to 450 degrees F.

Score the fat and spread the butter over the meat, layer apples then sprinkle salt, pepper and spices and layer bacon over as last layer. You can refrigerate this dish and bring it 1/2 an hour prior to cooking.

Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.

Turn the oven down to 325 degrees F and roast the pork until a thermometer inserted diagonally 2 inches into meat registers 145 degrees F, about 45 minutes. Transfer pork to a platter and let stand 25 minutes.

To make the sauce: Skim as much fat as possible from pan juices. Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add balsamic and stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute. Remove from heat and whisk in truffle butter. Slice pork and serve with sauce and yams.