Pork Fennel And Lemon Ragu With Pappardelle
Camila Farah
Pork fennel and lemon ragu with pappardelle serves 4 6 pork butt roast is often labeled boston butt in the supermarket.
Season 20 two classic pastas. Follow recipe as directed in step 4. Our white ragu skips tomatoes in favor of bright lemon and rich cream. Return pork and any juices to dutch oven.
We first browned finely chopped pancetta onion and fennel in a dutch oven and then added water and. 1 1 pound boneless pork butt roast well trimmed and cut in half across grain 1 teaspoons grated lemon zest plus cup juice 2 lemons 12 ounces pappardelle. We ensured plenty of savoriness by creating fond twice. Serves 4 to 6.
Grated pecorino romano cheese was stirred into the mixture with some of the pasta cooking water. While pork cools bring 4 quarts water to boil in a large pot. Add pork onion fennel garlic tomatoes anchovies oregano sprigs bay leaves red pepper and remaining 1 2 teaspoon salt to a 6 quart slow cooker. Our white ragu skips tomatoes in favor of bright lemon and rich cream.
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Stir in lemon zest and juice. Pork fennel and lemon ragu with pappardelle. Add pork and bring to a boil over high heat cover and transfer to your oven and cook until the pork is tender. Stir in cream and 2 cups water scraping up any brown bits on the bottom of the pan.
We first browned finely chopped pancetta onion and fennel in a dutch oven and then added water and a touch of c. Using 2 forks shred pork into bite size pieces discarding any large pieces of fat or connective tissue. To ensure that the sauce isn t greasy be sure to trim the roast of all excess surface fat. Why this recipe works.
Transfer pork to a large plate and let cool for 15 minutes.
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