Drunken Pork Loin (Maiale Ubriaco)

Remove only the external fatty layer of your select pork shoulder. Cut meat into slices that are approximately 4cm tall, and then slice into large cubes.

Prepare a mixture of diced sage and rosemary to taste.  Peel garlic cloves, and finely dice adding to sage and rosemary.  

Wash and dry grapes (deseeded or seedless), set aside. In a large sauté pan, coat bottom of pan with extra-virgin olive oil, and add your chopped pork, browning well on each side. Be sure to keep your heat on high and that you use the correct size of sauté pan, otherwise meat will not cook and brown properly. It's best to brown your meat in multiple turns rather than overfill the pan and risk the quality of your dish. If you do need to brown the meat in more than 1 turn, transfer cooked meat into the pan where the remainder of the cooking will take place.

Once meat has evenly browned, place your sauté pan over medium-high heat and add the diced sage and rosemary, salt and freshly ground black pepper to taste.  Mix well, and slowly add wine, allowing it to evaporate for 10 minutes.

Turn the heat down to medium-low, cover pan and allow to cook for approximately 40 minutes, checking the progress every couple of minutes (if meat appears too dry, pour in additional wine or water if you prefer). Taste a piece of meat for softness and texture. If meat is thoroughly cooked, remove from pan and rest in a small dish.

Placing a small amount of cornstarch into a glass with a small amount of cold water, blend well. Slowly add mixture to the meat's cooking liquid in order to make a thicker sauce. Put the meat back into the sauté pan with the thickened sauce, and add the grapes.

When meat is cooking through, sauce is thickened, and grapes are slightly softened, put serving of pork cubes onto individual serving plates and pair with selected side dish.

Chef Michele recommends serving the dish with warm, sliced walnut bread, and spinach sautéed with extra-virgin olive oil and garlic.