Christian Puglisi

Meatballs in 'Nduja Sauce
Rating: Unrated
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These meatballs are tender, savory, and juicy thanks to a rich blend of pork shoulder, belly, and spicy, spreadable ‘njuda. Traditionally, meatballs shouldn’t be overworked, but treat these more like a sausage filling—thorough mixing helps the fat emulsify properly. Substitute 70/30 ground pork for pork belly and pork shoulder if desired. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.
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Commonly sold as squid ink, cuttlefish ink lends its signature deep black hue to this dish and coats every strand of spaghetti with its briny, mineral-rich taste. A simple mussel puree provides a mild, delicate seafood flavor and creamy richness. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.
The farmer who raised the pigs used by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily broke down the racks for this roast; ask your local butcher to tackle the task for you. After an initial sear to speed up the rendering process, the well-trimmed and scored pork fat guarantees tender, juicy meat and roasts into a crisp, golden brown crust. Nutty brown butter, balanced with sharp, bright lemon juice complete the simple pan sauce that elevates this roast.
A trio of freshly toasted nuts blend into a nut butter with a silky and creamy base that still has plenty of crunch from the finely chopped nuts. A bright splash lemon juice, and salty, ricotta salata round out this simple but rich braise. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.
Busiate with Pork Ragù
Rating: Unrated
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Heritage pork is a through line in a week-long cooking class taught by Copenhagen chef Christian F. Puglisi at Rocca delle Tre Contrade in Sicily. For his pork ragu, which he serves with Hand-Rolled Busiate, marinating the pork overnight results in a meltingly tender meat sauce. If you can’t source shank, trotter, or pork belly, season 70% lean ground pork and skip the the grinding step.
Hand-Rolled Busiate
Rating: Unrated
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The semolina dough for these hand-rolled noodles has a slightly higher ratio of water to flour, resulting in a tacky dough that rolls smoothly. If chilling the dough overnight, let it come to room temperature before rolling. Busiate, named for the reedy stalks of grass that were first used to shape this pasta, are easy to make with a little practice—and a chopstick. At the week-long cooking class he taught at at Rocca delle Tre Contrade in Sicily, Copenhagen chef Christian F. Puglisi served the Busiate with Pork Ragù.
Whole Baked Pumpkin Soup
Rating: Unrated
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Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.
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Whole Baked Pumpkin Soup
Rating: Unrated
New!
Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.