Recipe: Pork and percitelli

|March 26, 2012|read comments (0)
Author: Mama's Kitchen

Just a quickie meal – pork and percitelli –

I don't care what anyone says, even though I love meat sauce using ground meat, there is just something about adding pork to your sauce to give it "that" flavor.  Many times I add pork to my meat (beef) sauce, and I also love chicken added.  I don't add chicken legs, nor do I add thighs or breasts with bones in them.  I have this fear of someone choking and chicken in sauce is stringy enough without me having to worry about adding bones!  A good skinless, boneless piece of chicken is heaven in sauce.

I fried my pork (this was boneless country ribs) in olive oil and seasoned with my garlic, Kosher salt, fresh ground black pepper, parsley.  When just about done, I added my puree and paste.  I had a couple fresh tomatoes that were getting a bit too ripe so I scored them and plunged in boiling water to skin; then chopped and added to the pan with a bit of water.  Season with fennel (yes, fennel really adds when you have pork in your sauce, basil, parsley, garlic, Kosher salt, fresh ground black peper, a bit of onion powder, sprinkle of sugar, and fresh grated Pecorino-Romano.

Allow to simmer while you bring a large pot of water to boil – add your salt, return to boil, add perticelli and cook al dente – which only took about 8 minutes.

 

A simple side salad with homemade vinaigrette and a chunk of homemade bread to sop up everything.

Yeah – I still break bread………


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