Recipe: Maialino Style Pork Ragu with Broken Lasagna | KCET
Recipe: Maialino Style Pork Ragu with Broken Lasagna
This recipe is courtesy of saramoulton.com
Maialino Style Pork Ragu with Broken Lasagna
Serves 6 to 8: Makes 12 cups meat and sauce
Maialino Restaurant in New York City serves this hearty pork ragu as a sauce for dried lasagna pasta that has been broken into 3-inch pieces. It’s unusual in that it has no tomatoes–just onion, celery and fennel seeds for flavor. At the end of the cooking, the meat is torn into small pieces and tossed with the cooked pasta, grated cheese and fresh arugula for a little color and texture. Michele adapted this recipe from one that appeared in The New York Times.
This makes a lot of sauce. If you don’t want to use it all at once, pack some of the sauce away in the freezer for another meal. Note that it is also good with polenta or cooked beans instead of the pasta.
- 4 pounds bone in pork shoulder
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 medium white onion, peeled and cut into large pieces
- 1 rib celery, cut into large pieces
- 1 teaspoon fennel seeds
- 4 cups Chicken Broth
- 3 sprigs fresh thyme
- 1 pound dried pasta, such as broken lasagne
- 2 tablespoons unsalted butter
- 2 cups trimmed baby arugula
- 1/4 cup freshly grated Parmigiano-Reggiano
Using a sharp knife, remove the thick skin from the pork, leaving a small amount of fat on top of the meat. Season with salt and pepper to taste. Place the pork in a large slow cooker.
In a large skillet, heat the oil over medium heat. Add the onion, celery and fennel seeds. Cook until the vegetables are softened, about 10 minutes. Add the broth and thyme and bring it to a simmer. Add the contents of the skillet to the slow cooker. The meat should be almost covered by the liquid. If not, add some water.Cover and cook on low until the meat just begins to pull away from the bone, and a small sharp knife inserted in the meat comes out easily, 8 to 10 hours.
Place the meat on a cutting board. With two forks, tear the meat into bite size pieces and discard the bones. Place the meat in a bowl. Strain the cooking liquid into another bowl. Skim off the excess fat. Discard the solids. Pour enough of the liquid over the pork to cover the meat. (Use the remainder for soup or stews.) When ready to serve, reheat the pork in its liquid in a large pot. Simmer until the liquid is slightly reduced.
Meanwhile, bring a large pot of salted water to boiling over high heat. Add the pasta and salt to taste. Cook, stirring often, until the pasta is tender yet firm to the bite. Drain well. Add the pasta to the pot with the meat. Add the butter and cheese and stir well. Stir in the arugula. Serve immediately.
The coronavirus death toll in Los Angeles County nearly doubled today, reaching a total of 21, while another 421 cases were confirmed, a sharp rise the county's health director attributed to a significant increase in testing.
After seven weeks of a citywide shut-down, ordered in an attempt to stamp out the deadly Spanish Flu, the "influenza ban" had finally been lifted by city leaders.
These moves give us a glimpse of what the future could hold: voting during a pandemic, when election officials have to weigh the risks of gathering at polling places versus the need to make voting accessible to everyone.
As of March 23, about 5,700 people have been tested for COVID-19 in Los Angeles county, with a population of more than 10 million.
Sara visits a professional forager whose unlikely career led her to supply the great restaurants of New York with "found food."
Asian immigrants of all kinds have come to America and adapted their cuisine to ours in fascinating ways.
California is farming country, and on this episode Sara visits a young farmer who documents his farming life on the vlog, ricefarmingtv.com.
Every month this Napa, California club picks a cookbook from which to sample recipes at a potluck dinner at a member's house. Sara joins to make two versions - chicken and prunes and shrimp tikka with mango chutney.
The clean eating of the Middle East is on display when Sara visits Israeli-American chef Einat Admony to make her signature casserole, sinaya.