Saffron Orecchiette With Two Porks Food

SAFFRON ORECCHIETTE WITH TWO PORKS

Steps:

• In a large saucepan, brown pancetta until fat is rendered.
• At this point, I like to remove it from the pan and trim and discard fat off of the meatier pieces.
• Return the meaty pieces to the saucepan and add onions and parsley, sauteeing until onion is translucent, about 10 minutes.
• Add ground pork and brown thoroughly.
• Pour in crushed tomatoes, then add bay leaves, sage and garlic.
• Simmer together for about 45 minutes, stirring in half of the Romano cheese about ten minutes before done.
• In the meantime, bring to boil a large pan of salted water; add saffron, then add orecchiette.
• Cook according to package directions (mine cooked in about 20 minutes).
• Drain, but don't rinse, pasta.
• Return to sauce: remove the bay leaves, then combine pasta and sauce in a serving bowl.
• Top with remaining Romano cheese to serve.

SAFFRON PASTA WITH PORK AND TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add pancetta; sauté until fat is rendered, about 3 minutes. Add onion and parsley and sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered 1 hour. Then cover and keep chilled. Rewarm over low heat.)
• Meanwhile, bring large pot of salted water to boil. Add pasta and saffron and cook until pasta is just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese and toss to blend. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve.

BAKED ORECCHIETTE WITH PORK SUGO

Steps:

• Season the pork with salt and pepper.
• In a large enameled cast-iron casserole, heat the olive oil until shimmering.
• Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
• Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
• Add the tomatoes and their juices and bring to a simmer.
• Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
• Add the stock and bring to a boil.
• Cover and simmer over low heat until the pork is very tender, about 2 hours.
• Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
• Pulse just until the pork is shredded.
• Scrape the shredded pork and vegetables back into the casserole.
• Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
• Preheat the oven to 375°F.
• In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
• Add the orecchiette to the casserole and toss with the pork sauce.
• Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
• Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
• Let the baked pasta stand for 10 minutes before serving.
• *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
• **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.