This Italian spot in the city's Germantown neighborhood is known for its house-made salami and mozzarella. And because this is the South, these folks know their pork. The rich, Italian-inspired pork terrine with the southern-style sweet-tart green tomato sauce is a delicious blending of what this restaurant does best. Timing note: The conserva needs to chill overnight.
A hard cider (like the Wandering Aengus Ciderworks "Bloom" served at City House) is a great match for the conserva.
Recipe information
Total Time
20 hours (includes chilling time)
Yield
Makes 24 crostini
Ingredients
Pork conserva:
Green tomato agrodolce:
Preparation
For pork conserva:
Step 1
Mix first 3 ingredients in 9 x 5 x 3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
Step 2
Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD : Can be made 4 days ahead. Keep refrigerated.
For green tomato agrodolce:
Step 3
Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 4 days ahead. Keep chilled.
Step 4
Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.
