Sunday, December 14, 2008

Pappardelle Pasta with Slow Brasied Pork

Nothing like a pot simmering on the stove during a cold winter day, I made a variation of the Italian classic, Pappardelle with wild boar. You just don't find wild boar to much in the market so I used domestic pork. The cubed pork is browned then slowly simmered in red wine and tomatoes till it is so tender that it falls apart, a basic fresh herb pasta is made and the pasta sheets are hand cut into thick ribbons which are cooked, drained then tossed in butter, to finish Parmesan cheese is grated and added. Its ready to eat in front of a warm fireplace with a nice glass of red wine.

1 comment:

John said...

Great recipe! I found using the Pasta n' More from Harriet Carter saves me so much time. I dont know how i did with out it!