Rachel Roddy's Tuscan Adventure: A Flavorful Pork Ragu with Herbs
In the heart of Testaccio market, a culinary masterpiece unfolds...
The aroma of a culinary masterpiece drifts through the air, captivating anyone who passes by box 37. Here, Leonardo Cioni, a chef from the picturesque town of San Giovanni Valdarno, has been crafting Tuscan delights for years. His menu is a testament to the region's cuisine, with a daily showcase of local specialties.
Among the offerings, lampredotto, a delicacy made from the cow's fourth stomach, simmered to perfection. But it was the pork ragu with herbs that stole the spotlight on this particular day.
The secret to this ragu's allure lies in the capocollo, a cut from the upper part of the pig's shoulder, generously marbled with fat. This combination creates a succulent texture and allows the ragu to embrace the robust flavors of bay, sage, and rosemary. Chef Leo's technique of using minced capocollo adds a unique twist, creating a texture that is hard to resist.
And here's where it gets intriguing...
You can customize this recipe to your liking! Opt for leaner cuts mixed with back bacon, ensuring a generous fat content. This flexibility is a chef's dream, allowing for personal touches.
Rachel Roddy's Pork Ragu with Herbs Recipe:
Ingredients for 4 servings:
- 400g pork mince (neck, shoulder, or jowl for that desired marbling)
- 3-4 tbsp olive oil
- 1 medium onion or 3 shallots, finely diced
- 2 bay leaves
- 2 sage leaves
- 2 rosemary sprigs (1 minced, 1 whole)
- Salt to taste
- 1 small glass dry white wine
- 400g tin plum tomatoes, crushed
- 1 tbsp tomato concentrate
- 500g potato gnocchi or fresh pappardelle
- Grated parmesan or grana padano for topping
Instructions:
1. In a heavy-based pan, fry the pork mince in olive oil over medium-low heat until it loses its pinkness.
2. Add the onion, bay leaves, sage, minced rosemary, and a pinch of salt. Cook until the onion turns translucent, stirring occasionally.
3. Pour in the white wine and let it bubble for a couple of minutes. Then, add the tomatoes, tomato concentrate, salt, and a small glass of warm water.
4. Partially cover the pan and reduce the heat, allowing the ragu to simmer gently for 2 hours. Stir and check occasionally, adding warm water if needed to maintain moisture.
5. Cook the gnocchi or pasta in salted boiling water. Place it in a warm bowl and add grated cheese, tossing gently.
6. Mix in half of the ragu and serve on plates, topping with more ragu and cheese as desired.
A culinary journey awaits!
This recipe is a testament to the magic that unfolds when traditional ingredients meet creative techniques. But the question remains: how do you prefer your ragu? With minced meat or shredded? And what's your take on the herb trio? Share your thoughts and culinary adventures in the comments!
