Saffron Orecchiette With Two Porks Recipes

SAFFRON ORECCHIETTE WITH TWO PORKS

Steps:

• In a large saucepan, brown pancetta until fat is rendered.
• At this point, I like to remove it from the pan and trim and discard fat off of the meatier pieces.
• Return the meaty pieces to the saucepan and add onions and parsley, sauteeing until onion is translucent, about 10 minutes.
• Add ground pork and brown thoroughly.
• Pour in crushed tomatoes, then add bay leaves, sage and garlic.
• Simmer together for about 45 minutes, stirring in half of the Romano cheese about ten minutes before done.
• In the meantime, bring to boil a large pan of salted water; add saffron, then add orecchiette.
• Cook according to package directions (mine cooked in about 20 minutes).
• Drain, but don't rinse, pasta.
• Return to sauce: remove the bay leaves, then combine pasta and sauce in a serving bowl.
• Top with remaining Romano cheese to serve.

SAFFRON ORZO

Steps:

• Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

SAFFRON PASTA WITH PORK AND TOMATO SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add pancetta; sauté until fat is rendered, about 3 minutes. Add onion and parsley and sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered 1 hour. Then cover and keep chilled. Rewarm over low heat.)
• Meanwhile, bring large pot of salted water to boil. Add pasta and saffron and cook until pasta is just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese and toss to blend. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve.