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Monday, September 26

Baked rigatoni with milk-braised pork, ricotta & lemon

Oil, extra-virgin olive
2 tablespoons +
2 tablespoons
Pork, shoulder roast, boneless
3 ½ pounds
Salt, kosher

Pepper, freshly ground

Garlic
24 cloves
Wine, dry white
½ cup
Milk, whole
3 quarts
Rosemary
6 sprigs +
Bay leaf
1
Lemon zest, 3-inch strips
5
Rigatoni
1 pound
Ricotta, fresh
2 cups
Pecorino cheese, grated

  1. Preheat the oven to 375°F. 
  2. In a large enameled cast-iron casserole, heat 2-tablespoons oil. 
  3. Rub the pork all over with 2-tablespoons oil; season with salt and pepper. 
  4. Add the pork to the casserole, and cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes; transfer to a plate. 
  5. Add the garlic, and cook, stirring, until golden, about 1 to 2 minutes. 
  6. Add the wine; cook until almost evaporated, about 2 minutes. 
  7. Add the milk, rosemary, bay leaf, and lemon zest; bring to a simmer. 
  8. Add the pork, cover, and braise in the oven for about 3 hours, until the meat is very tender. 
  9. Let the pork rest in the casserole to room temperature. 
  10. Transfer the pork to a work surface, and coarsely chop. 
  11. Working in two batches, puree the cooking liquid in a blender until smooth. 
  12. Strain through a fine sieve, pressing the solids to extract all the liquid. 
  13. Preheat the oven to 425°F; lightly grease a 4-quart baking dish. 
  14. In a pot of salted, boiling water, cook the pasta until very al dente. 
  15. Drain the pasta and transfer to a large bowl. 
  16. Add the chopped pork and 3-cups reserved cooking liquid to the bowl; season with salt and pepper. 
  17. Transfer the pasta mixture to the baking dish, and dollop the ricotta on top. 
  18. Cover with foil, and bake for 20 minutes, until the pasta is tender. 
  19. Uncover and bake for about 15 minutes longer, until golden on top. 
  20. Garnish with pepper and chopped rosemary; serve with cheese. 
Recipe mildly adapted from Food&Wine Magazine, October 2016

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