Crepinettes with Kale and Shallots

By • December 18, 2014 5 Comments

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Author Notes: Many traditional cuisines use caul fat in a variety of ways: Italians use it to wrap fegatelli, Cypriots use it for sheftalia, the English use it for faggots, the French for pâtés and crepinettes. In the Bordeaux area of Aquitaine, truffled pork crepinettes are served alongside oysters, which may seem like a strange combination, but it works beautifully. The bright brininess of the oysters are a perfect counterpoint to the richness of the fat and truffles. But because black truffles aren’t exactly cheap or easy to come by, today we’re going to make some crepinettes with much more relaxed ingredients. Some wilted greens, browned shallots, and a little nutmeg -- it’s winter wrapped in a tiny, beautiful bundle. Wash them down with a minerally white wine and some plump oysters. Cara Nicoletti

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Makes 8

  • 1 small shallot, minced
  • 1 tablespoon unsalted butter
  • 2 large handfuls lacinato kale, destemmed and sliced thinly
  • 2 pounds ground pork shoulder
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • 1 large piece caul fat, cleaned (about 1/2 pound)
  • 2 tablespoons neutral oil, like vegetable, for cooking
  1. Preheat oven to 350° F. In a medium saucepan, sweat the minced shallot in the butter over medium-low heat until it’s soft and translucent -- about 5 minutes. Add the kale and cook, stirring constantly until it’s wilted and soft, about 3 minutes. Place in fridge to cool.
  2. Once the kale and shallots have cooled completely, place them in cheesecloth and gently squeeze any excess liquid from the kale (this is optional, but recommended).
  3. Add shallots and kale to a large mixing bowl with the rest of the ingredients (minus the caul fat and vegetable oil). Knead with clean hands for 5 minutes, or until a sample placed on the underside of your palm sticks for a solid 10 seconds.
  4. Shape mixture into 15 to 20 evenly-sized meatballs.
  5. Lay caul fat down on a clean surface and cut out 15 to 20 squares, about 4 inches each. Place meatballs in the squares of caul fat and wrap them gently, making sure the edges are sealed. Gently press down and flatten them into disks.
  6. Heat the vegetable oil in a large oven-safe sauté pan over medium-high heat. Add the crepinettes and sear them on one side until browned -- about 2 minutes. Turn over and sear the other side for 2 minutes.
  7. Place pan in the preheated oven for 15 minutes. Serve with oysters and wine.

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