DEAR SOS: I'm hoping you can provide me with the following recipe from Piatti Ristorante in Thousand Oaks: roasted pork (maiale arrosto). This dish is marvelous.
SHIRLEY WILLCUTT Simi Valley
DEAR SHIRLEY: This recipe uses a spice rub. The chef at Piatti, Bradley Bennett, recommends using an old coffee grinder or mortar and pestle to crush the spices. If you don't have a mortar and pestle (and this should not be a point of pride) you can place the whole spices in a doubled plastic bag or between two pieces of wax paper, and either use a meat tenderizer, a rolling pin, a small hammer or a stone to pound the spices until they're finely ground. It's fun.
Roast Pork (Maiale Arrosto)
Active Work Time: 20 minutes * Total Preparation Time: 1 hour 35 minutes plus 1 hour chilling
Serve with mostarda di Cremona, an Italian fruit relish flavored with mustard oil that is available at Italian markets and delis. Pimenton is available at specialty markets such as La Espanola Meats in Harbor City, (310) 539-0455, or from mail-order sources such as La Tienda, (888) 472-1022 or http://www.tienda. com. Sometimes it's called smoked paprika.
1 tablespoon mustard seeds
2 teaspoons cumin seeds