Smoked version ,no written recipe until now because it is the new frontier .Into a pot went 4 O' s with 1 bottle red wine,same amount water. I had some primitivo from Puglia I got for $5 a bottle.I think you guys call it zinfandel.5 garlic cloves,peppercorns bay leaf a dried chilli some brown sugar. Im going to simmer this for 45min ,dry it put it in fridge on rack for a bit then smoke it for an hour over maple.I ve kept the legs all together wont cut until later again because thats the way an old family friend showed me,she was from Calabria .She in the big kitchen in the sky now.
The next bit Im still working on. The yearly food festival is on in my suburb today its a very Italian place I may get some inspiration there,I will at least get some black olives which I forgot.I speak very bad Italian but cover that up by mixing it with English same as the old folk do who all speak dialect anyway.There will be some Puglians there .They will look at me & think what a shame the guys parents didnt teach him proper Italian.Gee hes tall & not very fashionably dressed hang on hes a bloody skippy( old time Aussie) we better help him. Otherwise he will ruin good food who ever heard of a Skippy who could cook old school Italian.Polpi affumacato what is he thinking.