Tuesday, May 19, 2009

Braised Pork with Pasta - via Greg from Food and Wine Magazine

Start by browning 1 lb. of country or western style pork spare ribs in 1/4C olive oil.  Remove the browned meat and add 1/3C each of diced onion, celery and carrots.  Cook until vegetables are soft.  Add 3 cloves minced garlic, 1T dry thyme and 1 bay leaf.  Deglaze the pan with 1C dry red wine and then add 1 14oz. can of diced tomatoes.  Simmer to reduce the volume by 1/2.  Add the meat back to the pan and add enough chicken stock to cover the meat.  Place in a 275 degree oven for 2-3 hours until the meat falls off the bone.  Skim excess fat from the pan and add 1/2 lb of a "shaped" pasta; we used orecchiette ("little ears" - a nice sturdy little pasta) top with grated mozarella and parmesan cheese.  Bake in a 375 degree oven for about 15 min until cheese is brown and bubbly.  We served the dish with steamed green beans, sour dough bread and a dry red wine.



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