Pasta Al Ceppo With Wild Mushrooms And Pork

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Monday, May 30, 2016

Pasta al Ceppo with Wild Mushrooms and Pork

We had lots of leftover Pork Butt. Cathy had the great idea to make a pasta sauce with it. She used a recipe from one of our favorite restaurants Campanile (now closed) for Duck Ragu but substituted the Pork Butt for the duck. It was fantastic. We also used a new a different pasta. Is is called: Casareccia. I really like it. It has a chewy texture,e being thicker than normal pasta, and has a slit down the side allowing for more sauce to penetrate the pasta. It can be bought on Amazon (as most everything can be). Pasta al Ceppo with Wild Mushrooms and Duck Confit The Food of Campanile Mark Peel & Nancy Silverton Serves 6 The very name of this dish would seem to epitomize fall. When this is served with a sim­ple salad of fennel and arugula, you have a com­plete and filling autumn meal. Pasta al ceppo is a I tolled sheet pasta that is shaped something like a cinnamon stick. It is more substantial in texture than penne;it holds sauce well and has a toothy bite. 12ounces assorted fresh mushrooms (button, shiitake, chanterelle) 2tablespoons vegetable oil Kosher salt Freshly cracked black pepper 2tablespoons balsamic vinegar ¾cup leeks, well washed and trimmed 2large shallots, peeled, trimmed, and minced (2 tablespoons) ½cup port 1 cup Duck Stock or Brown Veal Stock ½teaspoon chopped fresh rosemary ½teaspoon chopped fresh thyme ½ounce dried porcini mushrooms, soaked for 15 minutes in 1/2 cup warm water (optional) ¾pound dry pasta al ceppo ½pound shredded (1 cup packed) Duck Confit Have ready The Duck Confit, cooked and shredded The Duck Stock or Brown Veal Stock, warm, in a small saucepan over low heat The button mushrooms can be washed, but the shiitakes and chanterelles should be gently wiped clean with a damp kitchen towel, as washing will make them soggy. Using a sharp knife, trim the stems of the button and shiitake mushrooms. Then cut the button and shiitake mushrooms into quarters. Using your fingers, pull the chanterelles into thick shreds. In a large saute pan, over high heat, preheat 1 tablespoon of the vegetable oil. Saute the mushrooms, turning to brown on all sides, about 5 minutes, and season lightly with kosher . salt and black pepper. Transfer the mushrooms to a medium mixing bowl and reserve. Add the balsamic vinegar to the saute pan, and cook for 1 or 2 minutes to deglaze the pan. Pour the deglazed liquid over the mushrooms in the mixing bowl, and reserve. Wipe the saute pan clean, and over medium heat, preheat the remaining 1 table­spoon of vegetable oil. Add the leeks and shal­lots, and saute lightly, about 2 minutes. Add the port, deglaze the pan, and reduce by half, about 5 to 8 minutes. Add the stock, the rosemary, and thyme. If the dried mushrooms are to be used, add them at this point, including the soaking water, taking care to prevent any dirt from the dried mushrooms from pouring into the sauce. Reduce until the sauce thickens slightly, about 10 minutes. Season to taste with kosher salt and black pepper, and keep warm. In a large stockpot, bring approximately 4 quarts of water to a boil, and add 1 tablespoon of kosher salt. Cook the pasta al dente, accord­ing to the manufacturer's instructions. Drain the pasta in a colander. Add the pasta, the mushrooms, and the Duck Confit to the sauce, and stir to heat through, about 3 minutes. Correct the season­ing to taste with kosher salt and black pepper. Divide equally among 6 large, warm plates, and serve immediately. Posted by at 3:23 PM

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Blog Archive

  • ▼  2016 (108)
    • ▼  May (11)
      • Pasta al Ceppo with Wild Mushrooms and Pork
      • Pork Butt (Bo Ssam)
      • Asparagus Pasta
      • Expatriate Chicken
      • Salmon & Cauliflower Puree
      • Salmon and Hasselback Potato Gratin
      • Slow Roasted Salmon
      • Pork Braised in Milk
      • Thai Pork Fried Rice
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