The Dish: Shea Gallante's pork shoulder

Celebrity chef Shea Gallante, of Ciano restaurant in New York City, is known for his fresh, ingredient-driven dishes.

He visited "CBS This Morning: Saturday" and showcased his ultimate dish: Slow-Roasted Pork Shoulder.

Shea began his cooking career at age of 19, when he opened a pizzeria in upstate New York, where he grew up. He sold it so he could attend the Culinary Institute of America.

After graduation, Shea went to work with Pino Luongo at Coco Opera in New York City and, after two years training with Pino, went to work with Lidia Bastianich at acclaimed Felidia, and was soon promoted to sous-chef.

After Felidia, Shea was recruited by David Bouley (whom Shea credits as having the most profound effect on his career to date) to work at the famed Bouley. Shea worked with Bouley for four years before moving on to Cru, as executive chef. There, he received three stars from The New York Times, a Michelin Star, and was also named one of the Best News Chefs in 2005 by Food & Wine magazine.

A few years ago, Shea left Cru and took some time off from the business, to be with his family and gather himself for his next incarnation.

He returned to the restaurant scene, to rave reviews,in late 2010 as executive chef and co-Owner of Ciano. It's been hugely successful, and was named one of the New York Times' Sam Sifton's Favorite New Restaurants.

Gallante's menu at Ciano, which includes freshly-baked Focaccias, Ciabattas, Pizzas, changes on a daily basis, depending on the availability of ingredients -- and inspiration.

Enjoy all our "CBS This Morning: Saturday" recipes!

SHEA'S RECIPES:

Slow Roasted Pork Shoulder

• 1 pc Pork Butt Approx 7-8 lbs
• 1 cu Sugar
• 1 cu Salt
• .25 tsp All Spice
• .25 cu Sage Leaves
• 2 oz Fresh Garlic
• 2 ea Red Onion
• .5 cu Maple Syrup
• 2 ea Carrot
• 2 ea Celery Stalk
• 1 ea Tomato
• .25 Cu Madeira

Mix the all spice, salt and sugar and coat the pork and let stand for 1.5 hrs. Wash off and the time has elapsed and pat dry.

Pre-heat oven to 260 degrees F.

Slice all of the remaining vegetables and lay them in the bottom of a roasting pan to create a bed to place the pork atop of.

In a large saute, over medium heat, brown the pork and place into the roasting pan.

Place the pork into the oven and roast for 2-2.5 hrs rotating and turning it constantly. When the meat is fork tender to the center, remove and allow to rest for a minimum of 2.5 hrs.

Take the liquid and juices from the roasting (by dressing the vegetables, too) and add the Madeira and maple syrup to it. Reduce by half, add the sherry vinegar and top the pork with it when serving.

For more of Shea's recipes, go to Page 2.

Braised Borlotti with Escarole

• .5 cu Dry Borlotti Beans
• 1 ea Escarole
• 5 ea Garlic Cloves
• 1 ea Red Onion
• .5 tsp Fennel Seed
• 1 ea Fennel Bulb Small Diced
• .5 cu EVOO
• 1 ea Calabria Pepper
• 4 oz Pancetta Small Diced
• .25 cu Parmesan Cheese Grated
• 24 oz Chicken Broth
• 1 tsp Red Wine Vinegar

Soak the Borlotti Beans in the refrigerator overnight in a container at least 4X its size with 2X its amount of water.

In a large sauce pot, sweat the garlic, fennel bulb and onions in the olive oil. When they are soft, add the pancetta, fennel seed and Calabria pepper. Add the beans and enough stock to cover them. Allow to cook over a medium heat adding stock as needed. When the beans start to soften and have just a little bite, add the escarole and cook until the beans are soft. Reserve.

When ready to serve, warm it over a low heat and add the grated cheese, vinegar and a drizzle of EVOO if desired. Adjust seasoning with salt and pepper as necessary.

Creamy White Polenta

• 1 cu White Polenta
• 1 cu Chicken Stock
• 1 cu Milk
• 1 ea bay Leaf
• 1 ea Rosemary Sprig
• .25 cu Grated Parmesan Cheese
• .5 cu Butter
• 2 Tbsp Chopped Chives
• 2 Tbsp Chopped Rosemary
• 2 Tbsp Mascarpone

Add the stock and milk and bring to a simmer. Stir in the Polenta, half the butter, herbs and season with salt and pepper and allow to barely simmer until cooked through and is soft and not grainy at all. Finish with Mascarpone, half of the butter, Parmesan cheese, and chopped herbs.

Sicilian Sidecar

• 1 oz brandy / cognac
• 1 oz Cointreau
• 1/4 lemon juice
• 3/4 Sicilian blood orange juice
• Splash of lemoncello

Shake with ice and strain into rock glass.