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The Project: Tonno del Chianti (‘tuna’ of Chianti)

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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.

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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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