Garganelli with pork white sauce with herbs: a delicious and rustic dish. Pork (and if it was siena pork even better) should be cut with a knife in irregular pieces, that in baking become soft and are mixed with sautéed vegetables and chopped herbs. Then you just have to finish the dish with plenty of freshly ground black pepper and pecorino cheese. The ' death ', as they say, is the egg noodles: Fettuccine if you in at most 4 persons, garganelli if you more. This is because undoubtedly the long pasta, especially if egg, it's complicated to handle when important quantities are at stake.
An alternative to the usual RAGU’ NEAPOLITAN or to Genovese: two dishes that I love very much. The preparation of garganelli with white pork sauce with herbs are very simple to prepare: I suggest you use a soft and rather oily part of the pig. Such as ham or neck. As for herbs, use the ones you prefer but in abundance, because they'll give character to the dish. If you love pork, have a look at all my RECIPES WITH PORK and follow me on my profile Instagram. Have a good day!
600 grams of pork meat knife-cut into cubes
400 grams of garganelli or other egg pasta
two stalks of celery
extra virgin olive oil, to taste
salt and pepper, to taste
2 glasses of dry white wine
a bay leaf
a sprig of Rosemary
two Sage leaves
a sprig of Marjoram
a sprig of fresh oregano
seasoned pecorino after grated, to taste
Finely chop the vegetables to the sauce: carrot, celery, Onion and leek. Put in a large nonstick pan with about 8 Tablespoons extra virgin olive oil the knife-cut pork into cubes and Brown well on all sides. When is well browned set it aside. By adding, If necessary, still a little oil, Sauté in pan vegetables for the sauce, Add the meat and deglaze with white wine.
Evaporate the wine over high heat. Chop powder various herbs, except laurel and cloves, and combine everything with meat sauce. Season with salt and pepper and Cook, covered and over a very low heat, for at least an hour, stirring occasionally and adding, If necessary, a few tablespoons of warm water.
Boil the pasta in salted water, drain it al dente by keeping aside some cooking water and sauté the pasta with the sauce adding a little water if necessary. Stir with plenty of grated pecorino and serve garnished with some Faul or sprig of herbs, a little pecorio and a sprinkd of black pepper.
MATCHING: A marche rosé of the Farm of the Hills company for these garganelli with white herb pork sauce. Its freshness, his hints of cherries and plums and a alcohol content supported (14% ABV.) are suitable for the full flavor of the pork sauce. Try it not too cool to hear all perfumes.