Osteria Mozza's Orecchiette with Sausage and Swiss Chard
Discover how to make orecchiette with sausage and Swiss chard - and a bit of Osteria Mozza magic.
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Cooking tools:
- Stand mixer
- Meat grinder
- Mandoline
- Fine-mesh sieve
- Rondeau
- Saute pan
- Hotel pan
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Stove
- Refrigerator
- Wooden spoon
- Grater
Ingredients
- All purpose flour: 1000g
- Semolina: 900g
- Still water: 900g
- Chard: 6 bu
- Yellow onion: 2 (finely sliced)
- Garlic: 1 clove sliced on mandolin
- Chili pepper: 2 ea (Chile de arbol)
- Salt and pepper: To taste
- Pork: 10886g (pork butt. boneless. cubed 1.5 to 2 inches)
- Pork: 2721g (Pork fat cubed)
- Kosher salt: 255g (Diamond kosher salt)
- Smoked paprika: 226g
- Black pepper: 141g
- Sugar: 141g
- Fennel pollen: 56g
- Fennel seeds: 226g toasted
- Garlic: 226g chopped
- Orecchiette pasta: 80g
- Sausages: 95g
- Chard: 10g
- Aleppo pepper: 1tsp
- Chicken stock: 100g
- Butter: 10g
- Fennel pollen: 1 tsp
- Extra virgin olive oil: 10g
- Chicken stock: 35g
- Parmesan cheese: 15g (50/50 parmesan and pecorino passed through tami)
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