Hello welcome back to the Italian
Food Boss! Today we are gonna cook a dish
which is typical of the south of Italy:
Calabria, Campania,
Puglia... we cook a lot of this down there
and it's 'orecchiette with pork'. To make
this dish we need some spare ribs, you see
here, some pork (diced pork) and then to
create the base of the sauce we're going
to use a couple of onions, one carrot, a
piece of celery, don't forget a bit of
bay leaves from the garden. we're gonna
use it to give a bit of flavor to the
'Passata di Pomodoro' (tomato puree).
We start by roughly cut the vegetables,
then put in the food processor to finely
grate it so we create the base for the
sauce. We start with a bit of celery, the
carrot, the onions and now the vegetables
in the food processor all together and
he will do the work for us
and now guys you know what to do! Take
your good quality olive oil and pour
with generosity in the pan. I'm gonna use a terra cotta pan but you can use
whatever you you have at your house and
then once the oil is hot
you put the vegetables that we just
grated in here to create the base now.
the oil is hot and now we're going to
put the vegetables in here to create
what we call "soffritto" which is the
base. Our finely grated vegetables are in
here with the oil and for a few minutes
they will go at slow heat to fry a bit.
while the vegetables are going we are
going to prepare our spareribs... look at
that I put about 600 grams of these and
I'm gonna just chop them in squares like
this just roughly and we are gonna use
them in there in the sauce with our
spareribs.
remember after you cut the pork on the
board make sure that you clean it
properly!
We cut the spareribs, we have the diced
pork that I bought from the butcher today.
the carrot and celery and onions are
still going now it's time to seal the
meat a bit
all the meat it's in the terracotta pan
we energetically stir and this has to go
for a few minutes just so that meat can
seal very well. Every few minutes it's
very important to come here and stir
your meat, your base of vegetables and
pork: it's like a child there you need to
nurture it, you need to nurture it... mmm is
fantastic every few minutes otherwise it
will stick to the bottom. After about 10
minutes the meat is quite okay and it's
still cooking now we want to pour a bit
of red wine in the pan...
red wine from Puglia: can't go wrong with
that and then this has to evaporate. We
will take a few minutes after this
evaporates then we can pour the Passata
and let it cook for about, an hour and a
half at slow heat. Now it's time to put the
tomato sauce with the meat I'm using
POMI' Passata di Pomodoro boom boom boom
boom boom Passata di Pomodoro beautiful... you
stir and then you let this cook for
about an hour but never forget you need
to look after your sauce every few
minutes come here and stir because
otherwise it will stick to the bottom.
now we put low heat, an hour an hour and
a half but every few minutes we stir
and we are gonna add now the bay leaf...
this is the secret: bay leaf from the
garden. you cut them when you add them
yeah
you stir and then we release all that
flavor that is perfect with the pork meat.
And if you don't have fresh bay
leaves, you can use the dry ones, they
work as good.
The tomato sauce has been
cooking for over an hour
look how beautiful it looks now almost
ready... now the water is boiling we
pour the orecchiette, Orecchiette De Cecco: 400 grams and we let it cook for
about seven minutes because the al dente
is about eight or nine so always a
couple of minutes earlier. Look at the orecchiette. Orecchiette in Italian means
'little ears' because they have the shape
of a small ear... ehhh, this is typical
of Puglia in the south of Italy.
the pasta has now been cooking for nine
minutes. beautiful orecchiette, we are
ready to put on the plate
fantastic!
look at the sauce, look at the
consistency of the sauce, the pork... Wow
Wow guys amazing
parmesan
some black pepper on top and orecchiette with pork is ready... let's try now
this is like a trip to Puglia... subscribe
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That's how it's done in Italia!
