Pork & Pasta Ragù show #246
https://youtu.be/vuWgRc5z8TQ
INGREDIENTS 10 oz Ground Pork 6 oz Cavatappi Pasta 2 cloves Garlic 1 can of diced tomatoes 1 bunch Kale 6 Tbsps Dried Currants 2 Tbsps Tomato Paste 2 Tbsps Mascarpone Cheese ¼ cup Grated Romano Cheese 1 tsp White Pepper, Ginger & Cloves) 1 pinch of Nutmeg, 1. Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place the currants in a bowl. Cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the kale; separate the leaves from the stems. Discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. 2. Cook the pasta Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 3. Cook the pork & make the ragù Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork, chopped garlic, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the sliced kale and rehydrated currants (including the liquid); season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, for 3 to 4 minutes, or until the kale is slightly wilted and the pork is cooked through. Remove the foil and stir to combine. Turn off the heat. 4, Finish & serve your dish To the pan of ragù, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta and ragù garnished with the romano. Enjoy!
pasta,home made pasta,italian pasta,great sauce,italian food,eat different,pasta dough,love,sauce (type of dish),italian food (industry),food (tv genre),italian,it,cooking,kitchen,recipe,restaurant,dough (food),chicken,recipes,dinner,meat,cuisine,tasty,tuscan olive oil,menu,dinner,food,cooking,pappardelle,pork ragu,italian cooking,pasta,egg pasta
Comments
Post a Comment