Serving
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Pork & Saffron Sauce for Pasta
Italy
  -   Pasta con Ragu du Lonza
For 12 oz
Effort:
Sched:
DoAhead:  
Pasta  
**
1 hr  
Yes
A sophisticated sauce that goes well with short pasta shapes of moderate complexity. The pattern recipe called from Fusilli, as in the photo.






8
6
1/3
1/4
3/4
20
3
1
1/2
1
1/2
1/4
1/3
12
oz
oz
gr
c
c

T
T
c
t
t
t
t
oz
Pork, lean
Onion
Saffron threads
Cream
Stock
Capers
Butter
Olive Oil ExtV
Wine white dry
Flour
Salt
Pepper black
Worcestershire
Pasta
Prep   -   (25 min)
  1. Dice the PORK very small, a bit less than 1/4 inch.
  2. Chop ONION fine.
  3. Warm the Stock and let 1/3 gram (that's a largish pinch) of Saffron steep in it for 20 minutes or so, then mix with Cream and chill.
  4. Drain Capers.
Run   -   (35 min)
  1. Melt Butter, add Olive Oil and fry the Onion over moderate heat until somewhat softened. Add Pork and continue to fry stirring and breaking up lumps for as long as you can without the onions browning at all.
  2. Stir in the Wine and continue stirring frequently until the wine has evaporated and the ingredients start to fry again.
  3. Stir in Flour and fry stirring a couple minutes until it is cooked but not browned.
  4. Stir in cold Stock mix and Capers. Bring back to a simmer and simmer uncovered until the sauce is creamy but not too thick.
  5. Season with Salt and Pepper and stir in Worcestershire Sauce, cover and keep warm.
  6. Serve warm over warm pasta in individual dishes.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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