Guanciale is a cured pork speciaity that so far is hardly known outside Italy, but this is beginning to change. It is made from pork jowl and roughly resembles bacon or pancetta. It is the key ingredient of the traditional pasta preparations alla carbonara and all'amatriciana. But just like bacon, guanciale is much more versatile than to be used only for pasta.
Parmesan
Trumpet mushrooms go very well together with pork, as I have learned when I made a pork liver paté with them. So I deciced to use the remaining dried trumpet mushrooms in my pantry for a cooked pork dish.
Now what to do with the mortadella I made a few days ago? Normally it is used sliced as a cold cut or part of an antipasti platter, it is also wondeful cubed along with an apertif. But mortadella can also be fried which makes it a great hot snack.
For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian.
