Vincent Prices Roast Pork Castilian Style Recipes

VINCENT PRICE'S ROAST PORK CASTILIAN STYLE

Vincent Price's Roast Pork Castilian Style image

Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook "A Treasury of Great Recipes" by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.

Provided by EdsGirlAngie

Categories Pork

Time 6h15m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 (12 lb) fresh ham
4 tablespoons butter
3 bay leaves, crumbled
3 cloves garlic, minced
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
3 tablespoons minced onions
2/3 cup white wine, divided
2 tablespoons sweet paprika
2 teaspoons salt
1 lemon, juice of

Steps:

Preheat oven to 350 degrees F.
Score the skin and fat of the fresh ham.
Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
Roast meat for 1-1/2 hours.
Remove fat that has accumulated in the pan.
Add to pan: 1/3 cup white wine and 1 cup water.
Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.

Nutrition Facts : Calories 718.5, Fat 29.9, SaturatedFat 11.2, Cholesterol 246.1, Sodium 7293.1, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 101.6

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Vincent Price Spaghetti Alla Bolognese (Spaghetti W/ Meat Sauce image

This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.

Provided by Julesong

Categories Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups finely chopped onions
3 slices lean bacon, in small pieces
1 carrot, chopped
1 celery rib, chopped
1/2 lb coarsely ground beef
2 chicken livers, minced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup beef stock
1 bay leaf
1 strip lemon peel
salt & freshly ground black pepper, to taste
1 garlic clove, crushed
3 quarts water
1 lb uncooked spaghetti
1/2 cup cream or 1/2 cup half-and-half
4 tablespoons butter
4 tablespoons freshly grated parmesan cheese
additional freshly grated parmesan cheese, for garnish

Steps:

In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
Cover and simmer for 40 minutes, stirring occasionally.
Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
Pass with additional freshly grated Parmesan, and enjoy!

Nutrition Facts : Calories 1281.5, Fat 82, SaturatedFat 37.3, Cholesterol 316.1, Sodium 676.4, Carbohydrate 96.6, Fiber 5.6, Sugar 7.8, Protein 33.4

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