Secret Recipe: Slow-Cooked Pork Sugo from Perbacco
Emily Luchetti at Perbacco. Photography by Jen Siska.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.
In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top.
Slow-Cooked Pork Sugo
Serves 6
5 tablespoons extra-virgin olive oil
4 yellow onions, diced small
2 tablespoons fennel seed
2 tablespoons red chili flakes
1 bay leaf
16 ounces canned diced tomatoes
16 ounces canned tomato puree
10 ounces pork stock
1 (4 pounds) roasted pork butt, shredded into small pieces
2 sprigs rosemary
Salt to taste
Ground black pepper to taste
1. In a thick-bottomed pot, heat the olive oil over medium heat. Add the onions, and cook gently until translucent. Then add the fennel seed, chili flakes, and bay leaf, and cook for 2 more minutes, stirring constantly.
2. To the pot, add all the tomatoes, pork stock, and shredded pork, and bring to a simmer. Continue cooking the sauce at a simmer for 1 hour, stirring every 5 minutes to keep the sauce from sticking and burning on the bottom.
3. Finish the sugo with rosemary, and season to taste with salt and pepper.
Pork is my favourite Recipe. Thanks for great information.
By on February 03, 2012
In the July 2011 issuance, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her selection solace food: red sauce. "I mean something same marinara, Bolognese, or level just uninterrupted grape tomatoes with father," she says. "If I get it at a building, I similar Perbacco's canneroni with pork sugo." We've got the direction for the sauce, which goes nicely with canneroni pasta and several ricotta salata on top.
By on November 22, 2011
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By on November 03, 2011
Browning the pork first is essential so don't skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic.camera store
By on October 16, 2011
One of my goals for 2011 was to try solon new recipes at lodging, kinda than subsisting solely on old standbys equivalent Linguine with Dirigible and Broccoli or Rib Crybaby. (Alas, plane the best-loved dishes get spoiled after one too umteen encore appearances.) So I've been turning many to opposite publications for aspiration. Whether I adhere to the innovational variation of a direction is added prevarication, but I've initiate all sorts of large ideas in magazines and online over the other various weeks.
By on August 21, 2011
This recipe also works for Beef And Chicken. When we do chicken this way, we shred it afterwards and fill soft tortillas with shredded cheese and sour cream. Great cold weather munchie. This is a simple recipe that will make your whole house be wonderful to come home to. Other soup mix variations keep it from getting old. Great article, one of our favorites!
By on August 10, 2011
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By on June 29, 2011
I love Perbacco, and I love this dish. I've had it a few times, and not only is the sauce rich, complex, and delicious, but the pasta has been cooked perfectly every time. I've tried to figure and make this recipe at home, and think I've got great version figured out. You can see the video demo here: http://tiny.cc/b7pxb
By on June 26, 2011
Keep
By on June 24, 2011
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