By La Famiglia “A Southern Italian Deli”
HQ 80 | WINTER 2013
La Famiglia, a taste of southern Italy here in Huntington, serves deli sandwiches, pizza, pasta and more from its cozy location on 6th Avenue.
Owner and chef Ralph Hagy says La Famiglia is unique because of the family recipes they use in their everyday preparations.
“The recipes are those passed down from my nonna, or grandmother, to my mother, myself and now to my sons,” Hagy said. “Our family recipes are learned through side-by-side cooking. You may have seen the apron that states, ‘Recipe? What recipe? I’m Italian!’ What makes La Famiglia unique is ‘mi Famiglia’ or ‘my family.’”
In the Porchetta alla Calabrese recipe, Hagy uses a combination of Calabrian ingredients and flavors that make the meal both sweet and spicy in the use of spicy Italian sausage, caramelized onions and figs.
La Famiglia is open Tuesday through Friday for lunch and dinner and on Saturday for dinner.
Ingredients
(Serves 3 to 4)
– ½ cup extra-virgin olive oil
– 2 pounds of pork tenderloin, butterfly and
pound to a thickness of about ½”
– Salt and Pepper
– 1 medium onion, slice and sauté
until soft and translucent
– 1 cup of cooked, crumbled,
La Famiglia Italian sausage
– 1 cup of dried figs, sliced and simmered in 2 cups of red wine (your choice – Hagy prefers Sicilian Nero d’Avolo)
– Butcher’s twine for securing roast
Directions: Preheat oven to 400 degrees (at La Famiglia they use their wood-fired oven).
Butterfly and pound the pork tenderloin to a thickness of about ½ inch, trim and reserve any jagged or torn edges. Lightly rub the meat with ¼ cup of the olive oil, salt and pepper to taste, remembering that the sausage contains salt, pepper, fennel, Calabrian chili peppers and paprika.
Evenly distribute the sautéed onion, Italian sausage and figs over the entire surface of the tenderloin and pat firmly. Grasp and tightly roll the tenderloin, being careful to not disturb the layers of filling. Using the butcher’s twine, secure the rolled tenderloin, rubbing the entire outer surface with the remaining olive oil. Salt and pepper the surface and place the roast in a hot skillet in order to sear the outer surface prior to baking.
Place the seared, rolled, pork tenderloin in an oven proof pan, cover and bake for approximately 50 to 60 minutes or until the internal temperature of the roast has reached 145 degrees.
Allow cooked roast to rest for a minimum of 10 minutes, remove the butcher’s twine, slice and serve.
