Favuzzi Magazine (English) November 2016 - Page 38

- 400 g pork shoulder, trimmed - 250 mL (1 cup) red wine - 1 L (4 cups) beef stock - 1 white onion, chopped - 1 clove garlic, smashed and chopped - 1 large carrot, diced - 500 g Favuzzi linguine - 100 mL Favuzzi olive oil - 1 sprig oregano - 8 basil leaves, finely sliced - 50 g Favuzzi semi-dried tomatoes, finely sliced - Favuzzi fleur de sel, to taste LINGUINE WITH BRAISED PORK SHOULDER