BAKED ORECCHIETTE WITH PORK SUGO
In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying. This recipe by Ethan Stowell, from "10 Entertaining Essentials Satisfying Family Style Dishes." Appeared in F&W Magazine October, 2008
Provided by Manami
Categories Pork
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1042.2, Fat 51.1, SaturatedFat 17.8, Cholesterol 149.8, Sodium 831.4, Carbohydrate 80.2, Fiber 5, Sugar 8.6, Protein 54.4
ORECCHIETTE WITH PULLED-PORK SUGO
Categories Bean Cheese Pasta Pork Roast Dinner Potluck Gourmet Tennessee Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F with rack in middle.
- Pat pork dry and sprinkle with 3/4 teaspoon salt. Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours. Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more. Transfer pork to a cutting board and cool slightly. Pull pork into small pieces and coarsely chop.
- Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked). Reserving 2 cups pasta-cooking liquid, drain pasta in a colander.
- Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat. Add onion, celery, and 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add garlic and oregano and cook, stirring, 3 minutes. Add tomato paste and cook, stirring, 3 minutes. Stir in wine, broth, beans, vinegar, and pork. Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally. Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente. Remove from heat and stir in cheese and olive oil. Season with salt and pepper and thin sauce with additional cooking liquid if necessary. Serve with additional cheese.
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- 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°. 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.
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