SLOW COOKED PORK AND SAGE CORZETTI PASTA
- Serving: 2
- Prep time: 35 minutes
- Cooking time: 3 hours
- Total time: 3 hours, 35 minutes
- Difficulty: ****
Ingredients
- 300g 00 flour
- 180g whole egg
- 1g salt
- 5 ml olive oil
- 500g pork shoulder
- 3g sage
- 300g tomatoes
- 1 clove of garlic
- 1g salt
- 200ml white wine
- 2 carrots
- 2 shallots
- 1g sage
- 50g pecorino cheese
Method
Pasta:
- Place the dry ingredients in a mixing bowl
- Slowly mix in the egg and olive oil, until it start to come together
- Kneed the pasta sought for 5-10 minutes
- Wrap and place in the fridge for 20 minutes
- When rolling the pasta split into 3 parts
- Lightly dust the surface with 00 flour and slowly feed it through the roller
- Go all the way to around 1/3mm thick then fold the sheet up and start again
- Each time pass the pasta through twice through each setting on the machine
- Once at 1/3mm cut with a cutter and stamp with the corzetti stamp (if you don’t have one of these just leave them as discs)
- Place on a flour tray till needed
Pork and sage ragu:
- Get a large pan hot on the stove
- While it is getting hot dice up the pork shoulder into 1cm cubes, season with salt
- Drizzle in the pan some olive oil, place in the pork dice and colour till brown all over
- Dice carrots and shallot to the same size as the pork and add them as well as the garlic and sage to the pan
- Cook for 5 minutes then add in the tomatoes, and wine
- Cover with water and bring to the simmer
- Cook for 2 hour or until the pork falls apart
- Once the pork is falling apart, strain the pork out and place in a bowl
- Mix all the veg and cooking juice into a blender and blend till smooth
- Pour all back into a pan and simmer for 5 minute.
Plating:
- Place a pan of salty water on to boil
- Once boiling drop the pasta in, once it start to float (1-2 minutes) remove and drizzle with a little oil so it does not stick
- Then slowly layer the pasta and the ragu, each layer placing some fresh sage and grate some cheese
