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Pork sauce – the recipe from Cooks but good

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We couldn't help but celebrate Carnival with Sicilian pork sauce and homemade busiate “beddi caddusi”. This is the traditional Sunday sauce! A tasty and tasty recipe that is generally prepared on Thursday or Shrove Tuesday, an economical dish with a king's yield.
Usually at Carnival we add the sausage and rind in addition to the pieces of meat for a tastier pork sauce, rich in organic and genuine ingredients such as tomato puree, with the addition of wild fennel, asparagus and spring onions harvested in the own garden which with their slightly bitter flavor contrasts with the sweetness of the sauce. The freshly ready sauce is used to season fresh homemade pasta but alternatively you can use your favorite as long as it is an artisanal organic Sicilian durum wheat pasta such as “Lenato” tagliatelle, drawn in bronze which, due to its evident roughness, retains sauces better, enhancing taste and aromas. Finally, it is useless to tell you that the slipper with a slice of homemade bread is a must!

RECIPE

Total time 2 ore 20 minutes
  • 4 pork ribs cut not too thin
  • 2 rack of pork ribs
  • 4 sausage knots
  • 3 pieces rind
  • 1 golden onion or shallots, small leeks
  • 1/2 glass Red wine
  • 5 garlic cloves
  • 1 bunch of wild fennel
  • 20 asparagus optional
  • 2 spoons tomato concentrate
  • 1 l tomato puree
  • 2 leaves laurel
  • 1 teaspoon of sugar
  • organic extra virgin olive oil to taste Lo Castro
  • sale q.b.
  • pepe q.b.
  • Degrease the rind for a few minutes in boiling water, drain and set aside.

  • Brown the meat in a pan, it must be well browned on all sides. If there is not enough space to turn it during cooking, brown the sausage knots first and set them aside, then the rest of the meat and the rind.

  • As soon as the meat is well browned, salt it lightly and add the sausage set aside. Add 4 tablespoons of extra virgin olive oil, the bay leaf, the chopped onion, the poached garlic, the asparagus, the washed and chopped wild fennel. Cook over medium heat, stirring to combine everything.

  • After about 10 minutes, add the wine, raising the heat to let it evaporate. Then, add the tomato extract dissolved in a little warm water. Add the tomato puree, sugar, salt and pepper to taste.

  • Add ½ glass of water and bring to the boil. Then, reduce the heat and cook gently for about 2 hours, stirring occasionally, slowly, without breaking the meat. You will have to obtain a thick and narrow sauce. Once cooked, the rib meat should come away easily from the bone.

  • At this point you can season the pasta you prefer: busiate, tagliatelle, macaroni and serve the pasta dish with a touch of meat. Or enjoy it as a second course, accompanying it with slices of homemade bread.

If you like it, you can add fleshy mushrooms (such as Ferla mushrooms) to the sauce, in addition to wild fennel and asparagus.
We suggest you prepare the pork sauce in an earthenware pot and, for the luckiest, directly on the grill. I recommend cooking: slow and long. Cooked on the grill it will have a smoky flavor that you won't be able to get at home.
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