Pork And Pappardelle Pasta Food

PAPPARDELLE WITH PULLED PORK

Steps:

• A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
• Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
• Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
• Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.

PORK RAGOUT WITH PAPPARDELLE PASTA

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
• Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
• Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

PAPPARDELLE WITH PORK SHORT RIBS (CON COSTINE DI MAIALE)

Steps:

• Finely chop the garlic and onion and saute in the olive oil over medium heat, making sure not to smoke the olive oil, until golden. Add the short ribs to the pan and brown, turning occasionally, for 20 minutes.
• Meanwhile, crush the Italian peeled tomatoes into a bowl. Add the Pinot Grigio to the pan to let the wine evaporate, then add the tomatoes along with the bay leaves and 1 cup water. Cook, partially covered, stirring occasionally, at a low simmer until ribs are tender, about 2 hours. Add salt and pepper.
• Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones.
• Meanwhile, boil a pot of slightly salted water. Boil the pappardelle for 7 to 8 minutes, or to desired consistency. Strain the pasta, then place in a large bowl. Add meat and sauce and stir the ingredients to combine. Sprinkle Locatelli on top of the dish. Add additional salt and fresh ground pepper to taste.

PORK BOLOGNESE PAPPARDELLE

Steps:

• In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
• In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)