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The Project: Tonno del Chianti ('tuna' of Chianti)

February 5, 2010 |  1:08 pm

Tonno Hey, you could go the chicken wings -- or turkey wings -- route this Super Bowl Sunday. But if you want something really different, check out this L.A. Times Test Kitchen recipe for tonno del Chianti. It's a version of a dish that Dario Cecchini -- arguably the world's most famous butcher -- served at Chez Panisse's 30th anniversary party while reciting Dante. You can read Times Food Editor Russ Parson's profile of Cecchini here.

But back to the tonno del Chianti. It's a kind of pork confit, starting with pork shoulder, garlic, fennel and more, slow-cooked for hours in olive oil.

The oven does all the heavy lifting, though. That's why it's perfect for weekend cooking.

When the pork is fork tender, you pour off most of the oil -- save it for cooking, Parsons says, it's delicious -- and spoon the mixture onto lightly toasted baguettes.

You'll be the superhero of the Super Bowl party.

--Rene Lynch
On Twitter @renelynch

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Photo credit: Glenn Koenig / Los Angeles Times

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