Osteria Mozza's Orecchiette with Sausage and Swiss Chard | Fine Dining Lovers
Discover how to make orecchiette with sausage and Swiss chard - and a bit of Osteria Mozza magic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
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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