Chestnut Pasta With Pork And Cabbage (Fettuccine Di Castagne Con Verze E Costine)

Yield: 6 servings

Ingredients:

For the pasta

• 1 ½ cups (350 ml) flour
• 1 ½ cups (350 ml) chestnut flour
• ½ teaspoon (2.5 ml) salt
• 4 eggs
• 1 egg yolk
• 1 tablespoon (15 ml) olive oil

For the pork

• ¼ cup (60 ml) olive oil
• 2 pounds (907 g) pork spare ribs (cut into individual pieces)
• 1 cup (240 ml) diced onion
• ½ cup (120 ml) diced carrot
• ½ cup (120 ml) diced celery
• 1 cup (240 ml) dry white wine
• 1 cup (240 ml) vegetable broth
• 4 cups (950 ml) finely sliced savoy cabbage
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) ground black pepper

To garnish

• Extra virgin olive oil
• Grana Padano cheese, grated
• Ground black pepper

Special Equipment

Pasta roller with fettucine cutter

Method:

For the pasta, whisk together the flour, chestnut flour, and salt until well combined. Pour out into a mound on a clean working surface.

Create a well in the middle of the flour and add eggs, egg yolk, and olive oil.

Use a fork to whisk the eggs and oil together, then slowly start whisking in the flour (switching to hands when necessary) until it combines to form a ball of dough.

Knead the dough for 10 minutes or until supple and elastic.

Set dough aside to rest for 20 minutes.

Make thin sheets of pasta by feeding pieces of dough through a pasta roller on progressively thinner settings until you reach the 5th setting.

Run sheets through cutting attachment to make fettuccine noodles. Dust with flour and lay out or hang to dry until needed.

For the pork, heat olive oil in a large heavy skillet over medium heat.

Brown the pork ribs in the skillet, 1-2 minutes per side, then transfer to a plate and reserve.

In the skillet, combine onion, carrot, and celery and sauté 2-3 minutes, until starting to soften.

Add the white wine and scrape up any stuck bits from the bottom of the pan.

Add the vegetable broth and return the browned pork ribs to the pan. Bring to a simmer.

Reduce heat to to medium-low heat, cover and simmer for 1 1/2 hours or until meat is tender and falling off the bone.

Transfer tender pork ribs from skillet to cutting board.

Remove meat from bones and cut into bite-sized pieces.

Transfer chopped meat back into skillet along with the sliced savoy cabbage, salt, and pepper.

Increase heat and continue cooking 10-15 minutes until cabbage is tender and liquid has evaporated by about half.

Meanwhile, in a large pot of boiling salted water, cook the chestnut pasta for 2-3 minutes, until al dente.

When ready, add the pasta to the pork-cabbage mixture and toss to coat.

Transfer to a serving dish (or dishes) and top with drizzle of high quality extra virgin olive oil, grated Grana Padano cheese, and ground black pepper.

Serve immediately.

Buon appetito!