I had been thinking about tackling this recipe for several weeks. Tonight was the night. I bought a much larger pork butt than the recipe required at Major Market, reserving the excess for carnitas.
Put a whole fennel bulb in the sofrito with twice the garlic as called for, our standard.
I used four ounces of pancetta, I think we could decrease that somewhat, it was a bit salty and we had to omit salt later to balance.
Because of its size I should have used more liquid and added a little more time as the non submerged pieces were drier than their underwater compatriots.
It was a lovely sauce, the fennel and lemon aromas magnificent and intoxicating. We did put fresh parmigiana on top as a kicker. Sprinkled chopped fennel fronds for some added spice.
We don't eat a lot of pork, pecorino or egg noodles in our house but this was wonderful. The smell of this dinner was just beyond. I love these rich noodles too. Mix and melt the cheese in at the end and you have magic.
We will do this again. Next time I will probably add crimini mushrooms for a little extra unami. Might tinker a little but love the concept. Have plenty of leftovers for later.
Nice! Looks so satisfying! Comfort food.
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