Winter’s not over yet and we’re still comforted by the idea of cosy nights on the couch with a delicious meal in our hands. So why not join in the fun and try out these delicious meals by Tassie chef Ben Milbourne from Left Off The Map? We’ve picked one of our favourites below.
Pork Ragu with Salsa Verde
PREP TIME 15 minutes
COOK TIME 60 minutes
SERVES 4
INGREDIENTS
1kg of pork shoulder, cut into chunks
1 celery stalk, diced
1 medium carrot, diced
1 onion, diced
1 teaspoon of fennel seeds
3 cloves of garlic, chopped
500mls of chicken stock
1 tablespoon of pepper berry salt
1 jar of Barilla Napoletana
250g of Barilla Casarecce
5 sprigs of thyme
1 tablespoon of rosemary, chopped
1 teaspoon of chilli flakes
Salsa Verde
½ bunch of mint
½ bunch of parsley
½ bunch of basil
2 tablespoons of capers
Juice of 1 lemon
5 anchovies
¼ cup of red wine vinegar
½ cup of olive oil
1 tablespoon of Dijon mustard
METHOD
Step 1
Saute the carrot, celery, onion, and garlic in a tablespoon of olive oil then add the pork and cook until the ingredients develop some colour. Then add the thyme, rosemary, fennel seeds and chilli, followed by the Barilla Napolitana and the stock, and allow to simmer for 45 minutes with the lid on.
Step 2
Take the lid off the ragu and add the Barilla Casarecce and allow to cook for a further 15 minutes with the lid off.
Step 3
To make the salsa verde, combine all the ingredients in a small blender and whiz until well combined.
Serve the Ragu with a spoonful of salsa verde.
Information sourced from The Wellness Workshop (https://www.thewellnessworkshop.com.au/) and Left Off The Map (https://www.leftoffthemap.com.au/)
Hearty Recipes To Warm Your Soul
In Articles