RAGU ALLA POTENTINA (PORK RAGU WITH BUCATINI)

Ingredients

100g piece pecorino

2 garlic cloves, crushed

1 tsp dried chilli flakes

1/2 cup chopped flat-leaf parsley leaves

1/2 tsp freshly grated nutmeg

1kg boneless pork shoulder, trimmed, butterflied

8 thin slices flat pancetta

50g lardo, chopped (optional – substitute 2 tbs extra virgin olive oil)

2 tbs extra virgin olive oil

100ml dry white wine

2 x 400g cans whole peeled tomatoes, mashed

500g bucatini

Directions

1 .Cut half the pecorino into 1cm pieces and combine with the garlic, chilli, parsley and nutmeg. Set aside.

2 .Place the pork between two sheets of baking paper and, using a meat tenderiser or a rolling pin, beat into an even 20cm square. Scatter over pecorino mixture leaving a 2cm border around edge. Cover mixture with pancetta slices, roll up pork tightly and tie securely with kitchen string.

3 .Place the lardo, if using, and olive oil in a heavy-based flame-proof casserole over medium-low heat and heat for 4 minutes or until lardo is melted. (Alternatively, heat all olive oil over medium-low heat.) Increase heat to medium-high and cook pork roll, turning, for 8-10 minutes until browned all over, adding 1 tbs wine each time you turn. Reduce heat to low, then add tomato and season. Cook, turning every 30 minutes, for 1 1/2 hours or until pork is tender (add a little water if mixture becomes too dry). Remove pork from pan and cool slightly. Remove string, then shred into pieces. Return pork to the sauce and stir to combine. Keep warm.

4 .Meanwhile, cook pasta according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking liquid.

5 .Toss the pasta and reserved cooking liquid with sauce until combined. Place on a large serving dish and grate over the remaining pecorino to serve.

Potato Soup Recipe

Ingredients

5 slices bacon, diced

3 tablespoons bacon grease (reserved) or butter

1 cup diced white or yellow onion

1/4 cup all-purpose flour

2 cups chicken stock

2 cups milk, warmed

1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)

1 cup shredded sharp cheddar cheese

1/2 cup plain Greek yogurt or sour cream

1 teaspoon Kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions

Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.