Tag: pork
Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
Afelia (Wine-Braised Pork)
Afelia (Wine-Braised Pork)
Afelia is a Cypriot dish consisting of pork shoulder braised in dry red wine and crushed coriander seeds. Wine and coriander happen to be a popular combination used in many dishes from Cyprus. The pork is usually served with bulgur pilaf, unless potatoes are added to the braise.
Equipment
- mortar and pestle
Ingredients
- 2 lbs boneless pork shoulder cut into 1” cubes
- 1/4 cup olive oil
- 2 cups dry red wine
- 2 tbsp coriander seeds crushed
- 1/2 tsp cracked black pepper
- 2 bay leaves
- 1/2 tsp ground cumin
- 1/2 cup water
- 2 tsp salt
- 1 lb red potatoes cut into 1” cubes.
Instructions
- Crush the coriander seeds in a mortar and pestle.
- Marinate the pork with red wine, cumin, black pepper, bay leaves, and the crushed coriander seeds for 4 hours, preferably overnight. Drain and save the marinade.
- Add the olive oil to a sauté pan over medium high heat. Brown the pork for 10 minutes on all sides.
- Add the reserved marinade, water, and salt. Simmer over medium heat for 10 minutes.
- Stir in the potatoes. Cover and simmer over low heat for 75 minutes.
- Uncover and simmer for 10 minutes.
