Ingredients: |
Ingredients: Kosher Salt
Pepper
1/4 t Baking Soda
8 oz Ground Pork
3 Cloves Garlic, minced
1 1/4 t Fresh Rosemary, minced
1/8 t ground nutmeg
8 oz Cremini Mushrooms, trimmed
7 t Vegetable Oil
3/4 C Heavy Cream
1 lbs Orecchiette pasta
1.2 C Dry White Wine
1 1/2 oz Pecorino Romano Cheese, grated (3/4 cup)
3 T Fresh Parsley, minced
1 T Fresh Lemon Juice
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Directions: |
Directions:Grease large dinner plate with vegetable oil spray. Dissolve 1 1/8 teaspoons salt and 1/4 teaspoon of baking soda 1 4 teaspoons water in medium bowl. Add pork and fold gently to combine, let stand 10 minutes.
Add 1 teaspoon garlic, 3/4 teaspoon rosemary, nutmeg, and 3/4 teaspoon pepper to pork and smear with rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer to greased plate and form into a 6 inch patty. Pulse mushrooms in food processor until finely chopped, 10-12 pulses.
Heat 2 teaspoons of oil in a 12 inch skillet over medium heat until just smoking. Add patty and cook without moving until bottom is brown, 2 to 3 minutes. Flip patty and cook until second side is well browned, 2 to 3 minutes longer (center of patty will still be raw). Remove skillet from heat, transfer meat to cutting board and chop into 1/8 to 1/4 inch pieces. Transfer meat to bowl and add cream, set aside.
Bring 4 quarts of water to a boil, add pasta and 2 T of salt and cook, stirring often, until al dente. Reserve 1 1/2 C cooking water, then drain pasta and return to pot.
While pasta cooks, return now empty skillet to medium heat. Add 1 T oil, mushrooms and 1/8 t salt, cook, stirring frequently, until mushrooms are browned, 5 to 7 minutes. Stir in remaining 2 t oil, remaining garlic, remaining rosemary, and 1/2 t pepper and cook until fragrant, about 30 seconds Stir in wine scraping up any browned bits and cook until completely evaporated, 1 to 2 minutes. Stir in meat-cream mixture and 3/4 C of the reserved pasta liquid and simmer until meat is not longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino and stir until smooth.
Add sauce, parsley and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining pasta liquid, salt and pepper to taste. |
This recipe for Pasta Alla Norcina is from