Pecorino Polenta with Ciambotta and Pork Tenderloin and Pistachio Affogato

Ciambotta + Affogato with Puscifer | Something’s Burning | S6 E23

I get to go inside the creative subconscious of Maynard James Keenan with him and his bandmates from Puscifer, Mat Mitchell and Carina Round. Labia hunting, giant lizards, and good wine are all on the menu. Plus polenta and pork tenderloin. We’re putting Maynard’s own wine and coffee to good use in the recipes!

Pork Loin

Ingredients

  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, smashed
  • 3 sprigs rosemary, leaves removed and chopped
  • 1/4 cup sage leaves, chopped
  • 2 LBS boneless center cut pork loin roast
  • 1 1/4 cups white wine, plus two tablespoons
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper

Steps

  1. Season the pork loin all over generously with salt and pepper, massage it in.
  2. Place a heavy base Dutch oven over medium-high heat and add olive oil.
  3. When oil is hot, brown the loin on both sides, about 5 minutes per side and remove to a sheet tray or plate.
  4. Turn heat down to medium low, add garlic, rosemary and sage to the pan and sauté stirring constantly for 45 seconds to a minute.
  5. Add the 1 1/4 cups of wine and stir, scraping up anything stuck to the bottom of the pan for 2 minutes.
  6. Add the pork back to the Dutch oven and add a small pinch of salt and pepper, place lid 3/4 on the Dutch oven and allow to cook for 20 minutes untouched.
  7. Pork will cook until 140-145F, about 50-55 minutes total, check it every 10-15 minutes, flipping the pork over and adding a few tablespoons of water if the pot is drying out.
  8. Once pork reaches 140-145F, remove it from the Dutch oven and place on a cutting board with a tent of foil over the top to rest.
  9. Make white wine gravy in the Dutch oven by turning heat to medium high, adding the two tablespoons of white wine once pork is removed, and scraping up any brown bits.
  10. Add chicken stock and bring to a simmer, once simmering turn heat to medium low and add heavy cream, allow to very gently simmer until warmed through and the sauce starts to reduce a little.
  11. Thinly slice the pork loin, place on a serving platter and pour the warm gravy over the top.

Ciambotta

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 large red onion, diced
  • 1 cup basil leaves, rough chopped
  • 1/4 cup garlic cloves, thinly sliced
  • 1 tsp, chopped calabrian chili
  • 4 TBS red wine
  • 3 medium zucchini, diced
  • 2 red pepper, diced
  • 1 orange pepper, diced
  • 6 campari tomatoes, diced
  • 3 yukon gold potatoes, diced
  • Salt and pepper

Steps

  1. In a second Dutch oven over medium heat, add olive oil.
  2. When oil is warm add garlic, onion, calabrian chili and half the basil leaves.
  3. Cover and cook for 7 minutes, stirring occasionally.
  4. Add wine and a pinch of salt and pepper, stir and then add zucchini, red pepper, tomatoes and their juices and potatoes; stir and cover to bring it to a simmer.
  5. Once simmering, turn heat to medium low and allow to cook for 20-25 minutes, stirring occasionally.
  6. Once potatoes are tender, turn to very low, cover and allow ciambotta to rest.
  7. To serve, drizzle the ciambotta with olive oil and add the reserved basil, stir gently to distribute.

Pecorino Polenta

Ingredients

  • 4 cups water
  • 4 cups whole milk
  • 1 TBS salt
  • 3 TBS unsalted butter
  • 1 1/2 cups polenta corn meal
  • 1/2 cup pecorino romano, grated
  • 1/2 cup parmigiano reggiano, grated
  • Shaved pecorino for garnish

Steps

  1. In a large saucepan add water, milk and salt, bring to gentle simmer over medium high heat.
  2. Once simmering, slowly sprinkle in the polenta, whisking continuously as you add.
  3. Turn heat to low and allow to cook very slowly for 35 minutes, whisking or stirring every 5 minutes.
  4. If the mixture is thickening up too much after 20 minutes add splashes of water to loosen it up.
  5. Finish the polenta by removing from heat, add butter, pecorino and parmesan and stir to combine.
  6. Place generous scoops of polenta into low bowls, and use a slotted spoon to spoon a pile of ciambotta in the center.
  7. Shave pecorino over the top and add microgreens on top.

Pistachio Affogato

Ingredients

  • 3-6 scoops tub pistachio ice cream
  • 1/4 cup roasted salted pistachios, rough chopped
  • 3 shots espresso

Steps

  1. Take the ice cream out of the freezer to soften while you prepare the coffee and nuts.
  2. Roughly chop the pistachios and place them on a flat plate or sheet tray.
  3. Prepare the coffee in an espresso machine or moka pot, enough for at least 3 shots of espresso.
  4. Take a scoop of ice cream, and using a spatula or spoon, press it into one side of the coffee cup to fill half the cup.
  5. Flip the cup and press the ice cream into the pistachios so they coat the top of the ice cream.
  6. Pour hot espresso into the other side of the cup and serve immediately.

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