Pulpeddi in Esplanade

Remove the sinew and fibrous parts from the pork, but retain the fatty components, which are essential for the consistency and flavor of the pulpeddi. Cut the meat into very small pieces, about 3 millimeters thick, maintaining a balanced distribution of the meat and fat. Finish cutting when the pieces are evenly sized and easily blended.

Crush the three cloves of garlic and immerse them in half a glass of dry white wine. Let it sit for 30 minutes, so that the wine can develop its aroma without overpowering the garlic. The liquid should be slightly aromatic; remove the cloves before using.

Place the meat in a bowl and combine 0.88 oz. (25 g) of salt and 0.09 oz. (2.5 g) of freshly ground pepper. Pour in the seasoned wine, now free of garlic, and mix thoroughly for 5 minutes. Finish when the salt, pepper, and liquid are evenly distributed among the pieces of meat and fat.

Cover the bowl with a cloth and let the seasoned meat rest for at least overnight, out of the refrigerator, as directed in the recipe. This rest allows the flavors to distribute throughout the meat. Before cooking, the mixture It should appear moist and evenly spiced, with no obvious pools of wine at the bottom.

Heat the 20 dl of extra virgin olive oil and gently sauté the pulpeddi over high heatStir them often with a wooden spoon, so the pieces cook and brown without sticking. Continue until the meat and fat are golden brown and the bottom is fragrant, with no pale spots.

Divide each of the three large Ozieri spianatas into quarters. Lift a flap of each quarter to create a pocket, working gently so as not to break the bread. The openings should be large enough to accommodate the filling, yet still maintain the integrity of the spianata.

Spoon three or more spoonfuls of freshly cooked pulpeddi into the pockets, keeping them warm. Don't press the filling down too tightly, so the meat remains recognizable and the spianata retains its texture. Serve immediately, consuming each quarter like a sandwich.