Here is a Tuscan recipe that highlights the diversity of Italian cuisine. Featuring pork, potatoes, and peas, roasted and basted in a water bath, it wouldn’t look out of place at a US Midwestern supper club. Cuts are made in the pork, which are then stuffed with a mix of chopped garlic and herbs and stuck with cloves. Water is added to the pan, not enough to cover, but enough to keep the meat from drying out during a long cooking in a hot oven. Since the water will never get hotter than 212 degrees Fahrenheit and absorbs a lot of heat, the pork cooks slowly and stays wonderfully tender while the exposed top exterior crisps up. Just make sure to put whatever side of the meat has more fat on top. Not only will the melting fat keep the meat from drying out, it forms a delightfully crispy, crackly layer.

            Gradually the water absorbs juices from the meat, the melting fat, and the flavors of garlic, rosemary, and cloves, becoming more concentrated and flavorful as evaporation continues. Peeled new potatoes are added to soak up all the flavors, eventually followed by peas. Normally I do not bother peeling new or red potatoes, but it does help them absorb the flavor of the broth. When everything was finished the potatoes had a browned, crispy layer like the meat and the aroma saturated the kitchen. Unsurprisingly, it was a perfect cold-weather dinner.