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
BAKED RICOTTA ORECCHIETTE
Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!
Provided by Jonathan Charbz
Categories Pasta Main Dishes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
- Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
- Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
- Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.
Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g
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°. 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. Make Ahead The pork sugo can be refrigerated for up to 2 days. Reheat before tossing with the orecchiette
BAKED ORECCHIETTE
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil. Heat 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add mushrooms and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through and nicely browned, about 5 to 10 minutes. Transfer the mushrooms to a bowl with a slotted spoon, add another 2 Tbs. olive oil to the pan, and brown the onions in the same manner. Return the mushrooms to the Dutch oven. Using a spatula or wooden spoon, push the contents of the Dutch oven to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the chicken broth and heavy cream plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley and thyme and cook until they're heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper. Cook the pasta in the boiling salted water until it's just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.) Drain the pasta and add it to the sauce, along with the peas and cauliflower. Add half each of the Pamigiano-Reggiano and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly. Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving
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