MUSHROOM PEPPER BUCATINI
Welcoming
a new season always makes me think of changing what I'm hungry for. Actually,
the season itself probably changes what I'm hungry for. So as the snow begins
to occasionally flurry and I need a heavier jacket, my stomach tells me it
needs something rich and warm and bursting with flavor. Personally, that triggers tomato
sauce, lots of mushrooms and fat heavy pasta.
Bucatini is a thicker pasta with a hole, like a tube. Sauce gets in there and it has a nice solid texture.
Anything
goes here. No holding back. So let your mind run to excess! Add or subtract
what you like or don't like from the dish below, but try the idea. You'll like
it. AND enhance everything with a fine wine.
The fine wine I chose is probably
my favorite of all: Brunello di Montalcino. There is always a case or two aging in my cellar for those special occasions. And nothing is as special as welcoming Winter!
Flavio Fanti |
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La Palazzetta |
The
Brunello I chose is from the small winery of Flavio Fanti. His 2008 La Palazzetta vintage of
100% Sangiovese is organically grown and fermented with its natural yeast, as
it should be.
This is not factory wine. He only produced 2500 cases and I know that I smile
with the other 2499 owners who sip along with me.
Now to
the dish. Pork and tomato sauce are a perfect combination. "Country
Ribs" as they are called here, with or without the bone, make a flavorful
choice. I like to shred off a piece on my plate and let it drink up any liquid
part of sauce, it does so like a sponge, and then it melts in your mouth, full
of flavor! Because of that, I want a sauce that has a liquid part. So I will
not puree the tomatoes but merely mash them with my hands before cooking them
down. I'll also add some of the wine to this sauce, wedding the dish and the
drink.
I like
my sauce soft, so I don't add too much salt or pepper and a little sugar. But
everybody to their own taste. Do as you please. I won't mind!
This is more
than sufficient for two. For timing, the initial prep, browning, etc. takes
nearly one hour, so begin 3½ - 4 hrs before you intend to serve. Don't rush this. Also, a wine like
Brunello, will have ample time to 'breathe.'
Ingredients
1 med. Onion,
diced
8 oz Mushrooms
(or more), sliced ¼ inch
1 Sweet
Pepper, sliced ¼ inch
3 cloves Garlic,
chopped
4 Tbs Butter
(2 ea. for 2 sautés)
4 Tbs Olive
Oil (2 ea. for 2 sautés)
3 oz Ham,
diced
2 dried
chili peppers
⅛ tsp Cinnamon
1 Tbs Sugar
½ cup Red
Wine
28 oz Tomatoes
(use the best), hand crushed
2 Tbs Tomato
paste (or just enough)
A
Lot Fresh Basil
½ lb Bucatini
Salt & Pepper to taste
Reggiano Parmigiano, grated
Method
Brown Pork
well in 2 Tbs Butter and 2 Tbs Oil. Remove and reserve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8fNBqOslWz-nHp8hN2uMfd1p0w-KnI53RQziNhiwOXorV0W2cug9yX3gNKacUcxpau91jvWuNyeM0miHUp9iMaxJJasnai162CE14JiMV2LhZI3-3BfEoOK3hyphenhyphenVQXQuIwb290HPIKWNA/s1600/03+brown+pork.jpg)
Add Ham to
pot and sauté, stirring for about 1 - 2 minutes. Remove with slotted spoon and
reserve.
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Prepped Veggies and Ham |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPFvK6yrWomiMSTHZoKpVJanZEYVxjdOy2rBbrGYIxWHINND31GukDVQu7wwKkRPk7RvGJm5q41Fnm2qqmM5xioLainuQOZkMWxResUFlY8uylIFtFccb1ZsQdqUip9JiU9hFTFgEq10/s1600/05+brown+ham.jpg)
Add Onions
and stir around to pick up the browned Pork and Ham from the bottom of the pan.
Let cook for about 3 minutes, stirring a few times.
Lower heat
and add Sweet Peppers, stir in and cover, allowing vegetables to sweat down for
about 10 minutes.
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'sweating' peppers |
Remove
vegetables with all juices and reserve.
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Vegetables reserved and Tomatoes crushed |
Now add the
Tomatoes that have been hand-crushed, add some Salt then sprinkle on the
chopped Garlic.
Increase heat and partially cover, letting the Tomatoes cook
down until they start to break down. Stir occasionally.
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Start Tomatoes |
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Tomatoes ready |
When
Tomatoes are ready, add Sugar and Cinnamon, stir.
Add Pork and
Ham, stir.
Add
vegetables, stir.
Add Red
Wine, stir.
Either add
Basil and Dried Chili Pepper to be removed later, or as I did, tie them in a
coffee filter or cheesecloth, making an 'herb bouquet' and add this to the pot now, submerging it a
little.
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Everything In |
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Herb Bouquet |
Allow the
sauce to simmer, partially covered for about 2 - 2½ hours.
But don't
leave it and forget it!! Stir every half hour or so, and check on its
thickness. If it gets too thick, add some water. If it remains too thin, add
some Tomato Paste. If you add Tomato Paste, be sure to do it with at least ½ -
1 hour left to cook. (I needed to add 2 Tbs paste.)
Near the
end, check seasonings and add Salt, Pepper or Sugar as desired and let sauce
finish while pasta cooks.
When sauce
is done, bring water to a boil in a pan large enough to hold pasta and sauce. I used an oblong casserole
pan. Remember: "The sauce can wait for the pasta, the pasta can't wait for the sauce!"
When water boils, add Bucatini and cook to package instructions for 'al dente.' Strain and return to pan.
Remove Pork
Ribs and herb Bouquet from sauce and then add all the sauce to the Bucatini and gently stir everything together.
Let sit on very low heat for about 3 minutes, gently stirring occasionally.
The sauce will fill the Bucatini tubes.
Place two
pieces of Pork on a plate and some of the Bucatini, add sauce over that and
then a generous amount of freshly grated
Reggiano Parmigiano.
Bon Appetit!