Braised Pork & Fennel Ragu with Papardelle
Rustichella's egg pappardelle is ideal for wrapping around beautiful shredded pork, allowing the flavours to meld beautifully. This dish is both flavourful and straightforward to prepare and serve....
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Heavy-based oven-proof saucepan
- Fork
- Pot
- Colander
- Grater
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 1 Tbsp extra virgin olive oil (EVO)
- 1.2kg boneless pork shoulder, trimmed and cut into 4 pieces
- Salt
- freshly ground black pepper
- 1 fennel bulb, finely chopped
- 1 onion, finely chopped
- 2 Tbsp rosemary leaves, roughly chopped
- 2 Tbsp Forvm Chardonnay vinegar
- 2 cups chicken stock
- 2 cups milk
- 400g Rustichella egg pappardelle
- Parmigiano Reggiano, grated to serve
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