Orecchiette With Pork Ragù Recipes

Steps:

• Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Steps:

• 1 Prepare ragù and dough. Have ready 2 large baking sheets dusted with flour. Cut the dough into 1/2-inch pieces. Hold a small knife with a dull blade and rounded tip with your index finger pressed against the blade of the knife. Flatten each piece of dough with the tip of the knife, pressing and dragging it slightly so that the dough forms a disk. Invert each disk over the tip of your thumb creating a dome shape. 2 Spread the pieces on the prepared pans. Repeat with the remaining dough. (If you are not using the orecchiette within 1 hour, place the pans in the freezer. When the pieces are firm, scoop them into a plastic bag and seal tightly. Do not thaw before cooking.) 3 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta to the ragù. Add the cheese and stir well, adding some of the reserved cooking water, if the sauce seems too thick. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. Transfer to a platter, reserving fat in skillet.
• Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes.
• Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil. Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce. Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes. Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more.
• Remove from heat and transfer remaining rabbit pieces to plate. When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred. Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil. Discard bay leaves.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander.
• Transfer pasta to a large serving dish and top with sauce, stirring to combine.

Steps:

• Preheat oven to 325°F with rack in middle.
• Pat pork dry and sprinkle with 3/4 teaspoon salt. Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours. Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more. Transfer pork to a cutting board and cool slightly. Pull pork into small pieces and coarsely chop.
• Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked). Reserving 2 cups pasta-cooking liquid, drain pasta in a colander.
• Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat. Add onion, celery, and 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add garlic and oregano and cook, stirring, 3 minutes. Add tomato paste and cook, stirring, 3 minutes. Stir in wine, broth, beans, vinegar, and pork. Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally. Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente. Remove from heat and stir in cheese and olive oil. Season with salt and pepper and thin sauce with additional cooking liquid if necessary. Serve with additional cheese.