Saffron Orecchiette with Two Porks
Prepare yourself for an enchanting culinary experience with this exquisite dish of Saffron Orecchiette with Two Porks, a delightful fusion of rich flavors and aromatic spices. This recipe transforms simple ingredients into an opulent meal that’s sure to captivate your senses. The golden hues of the orecchiette pasta, infused with the delicate fragrance of saffron, combine harmoniously with a savory sauce of tender pork and pancetta, seasoned with fragrant sage and bay leaves. If you’re unable to find orecchiette, don’t fret—shells make a perfect substitute. This dish promises to be as visually stunning as it is delicious, making it a standout choice for any special occasion or a luxurious weeknight dinner.
Ingredients
- Pancetta: 4 ounces, diced
- Onion: 1 medium, finely chopped
- Fresh Flat-Leaf Parsley: 4 tablespoons, chopped
- Crushed Tomatoes in Puree: 1 can (14 ounces)
- Bay Leaves: 1 or 2
- Dried Sage: 1 1/2 teaspoons
- Garlic: 1 clove, minced
- Romano Cheese: 1 cup, grated, divided
- Saffron: 1/2 teaspoon
- Ground Pork: 1 pound
- Orecchiette Pasta: 12 ounces
Instructions
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Render the Pancetta: Begin by heating a large saucepan over medium heat. Add the diced pancetta and cook until it turns crispy and the fat is rendered, which should take about 5-7 minutes. Once crispy, carefully remove the pancetta from the pan. Trim and discard any excess fat from the meatier pieces, then return these pieces to the pan.
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Sauté Aromatics: To the same saucepan, add the finely chopped onion and chopped parsley. Sauté until the onion becomes translucent and soft, approximately 10 minutes.
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Brown the Pork: Add the ground pork to the pan, breaking it up with a wooden spoon. Cook until the pork is thoroughly browned and cooked through, which should take another 5-7 minutes.
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Create the Sauce: Pour in the crushed tomatoes, stirring to combine. Add the bay leaves, dried sage, and minced garlic. Reduce the heat to low and let the mixture simmer gently for about 45 minutes. Stir occasionally to ensure the sauce does not stick to the bottom of the pan. About 10 minutes before the sauce is finished simmering, stir in half of the grated Romano cheese.
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Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the saffron to the boiling water, then carefully add the orecchiette pasta. Cook according to the package instructions, usually around 20 minutes, until the pasta is al dente.
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Combine Pasta and Sauce: Drain the pasta well but do not rinse. Remove the bay leaves from the sauce. In a large serving bowl, combine the cooked orecchiette with the sauce, ensuring the pasta is well-coated.
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Serve and Garnish: Top the pasta with the remaining grated Romano cheese. Serve hot, and enjoy the luxurious blend of flavors and textures.
Nutrition Information (Per Serving)
- Calories: 545.2
- Fat Content: 23.1 grams
- Saturated Fat Content: 9.8 grams
- Cholesterol Content: 76.7 milligrams
- Sodium Content: 478.4 milligrams
- Carbohydrate Content: 55.2 grams
- Fiber Content: 4.8 grams
- Sugar Content: 2.5 grams
- Protein Content: 29.5 grams
Tips for Success
- Choosing the Right Pasta: Orecchiette, with its distinct “little ear” shape, is ideal for capturing the sauce. If unavailable, substitute with shells or another small pasta shape.
- Infusing Saffron: To maximize the flavor and color of the saffron, ensure it has time to steep in the boiling water before adding the pasta.
- Balancing the Sauce: Taste the sauce before serving and adjust seasoning if necessary. A pinch of salt or a dash of freshly ground black pepper can enhance the flavors.
This Saffron Orecchiette with Two Porks is a masterpiece of Italian cuisine, perfect for impressing guests or indulging in a special treat. Enjoy every moment of creating and savoring this golden delight! 🌟🍝✨
