Cavatelli With Ragù Recipes
CAVATELLI WITH PORK RAGù
A low, steady simmer is the key to this braise, so keep an eye on the pot.
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.
- Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.
- Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.
- Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
- DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.
CAVATELLI WITH RAGù
Number Of Ingredients 3
Steps:
- 1 Prepare the ragù or sauce. Have ready 2 baking sheets dusted with flour. 2 Cut the dough into 1/2-inch pieces. Hold a small knife with a dull blade and rounded tip with your index finger pressed against the blade of the knife. Flatten each piece of dough, pressing and dragging it slightly so that the dough curls around the tip of the knife to form a shell shape. 3 Spread the pieces on the prepared pans. Repeat with the remaining dough. (If you are not using the cavatelli within an hour, place the pans in the freezer. When the pieces are firm, scoop them into a plastic bag and seal tightly. Do not thaw before cooking.) 4 To cook, bring four quarts of cold water to a boil over high heat. Add the cavatelli and 2 tablespoons of salt. Cook, stirring occasionally, until the pasta is tender yet still slightly chewy. 5 Drain the cavatelli and pour them into a heated serving bowl. Toss with the sauce. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RAGOUT OF LAMB SHOULDER WITH CAVATELLI
Steps:
- 1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5-7 minutes. Transfer to a platter.
- 2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3-4 minutes.
- 3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
- 4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.
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- Preheat the oven to 450°. Cut the center strip of the spareribs into individual riblets and set on a baking sheet. Cut each outer strip into 3 equal pieces and add to the baking sheet. Drizzle the ribs with 2 tablespoons of the oil, season with salt and pepper and turn to coat. Roast until golden, 20 minutes. Let cool slightly, then tie the individual ribs in a cheesecloth bundle.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion, carrots, celery, garlic, thyme and pork skin, if using. Cook over moderate heat, stirring, until the vegetables are softened, 15 minutes. Add the wine and cook until reduced by half, 5 minutes. Stir in the tomatoes, 2 cups of water and the roasted rib strips and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally. Add the cheesecloth rib bundle. Cook, stirring, until the sauce is thick and all the ribs are tender, about 1 hour longer. Remove the cheesecloth bundle and reserve the riblets.
- Transfer the rib strips to a work surface and remove the meat from the bones. Add the meat to the ragù; discard the bones.
- In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot and add the reserved water, the ragù, the remaining 1 tablespoon of olive oil and the 1 cup of grated cheese. Season with salt and pepper and toss until well coated. Mound the pasta in bowls, garnish with the riblets and serve, passing additional cheese at the table.
CAVATELLI WITH PORK RAGù RECIPE | BON APPéTIT
2013-11-05 Step 2. Drain all but 2 Tbsp. fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden …
From bonappetit.com
4.2/5 (271)Estimated Reading Time 2 minsServings 8
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4.2/5 (271)Estimated Reading Time 2 minsServings 8
- Season pork with salt and pepper. Heat ¼ cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10–15 minutes; transfer to a large plate.
- Drain all but 2 Tbsp. fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8–10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1–1½ hours.
- Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8–10 minutes.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
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Mar 18, 2017 - A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli. Mar 18, 2017 - A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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