Pappardelle folded in a butter emulsified Parmesan and pecorino cream, topped with slow- raised pork cheeks, caramelized mirepoix, and a glossy reduction of the braising jus. Finished with grated aged Parmesan.
I marinaded the trimmed cheeks from my guanciale jowl in soy sauce, rice wine vinegar, brown sugar, minced garlic, and red pepper flake. Seared both cheeks on medium heat until well browned on both sides, then sliced into bite sized pieces. Cooked the mirepoix in the fond, deglazed with a splash of white wine, added back the cheeks and then simmered in my own homemade chicken stock for 2.5 hours. Separated the jus from the mixture, combined with the pasta, then drizzled the jus on top with fresh grated parmesan.
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I marinaded the trimmed cheeks from my guanciale jowl in soy sauce, rice wine vinegar, brown sugar, minced garlic, and red pepper flake. Seared both cheeks on medium heat until well browned on both sides, then sliced into bite sized pieces. Cooked the mirepoix in the fond, deglazed with a splash of white wine, added back the cheeks and then simmered in my own homemade chicken stock for 2.5 hours. Separated the jus from the mixture, combined with the pasta, then drizzled the jus on top with fresh grated parmesan.