Favuzzi Magazine (English) November 2016 - Page 39

SERVES 4 PREPARATION TIME - 45 MINUTES COOKING TIME - 1 H 30 PREHEAT THE OVEN TO 180°C (350°F). IN A PAN, HEAT THE OLIVE OIL AND BROWN THE PORK SHOULDER ON ALL SIDES. SET ASIDE IN AN OVEN-SAFE DISH. FA43 LINGUINE PASTA FAVUZZI 500 G IN THE SAME OIL, SWEAT THE ONION, CARROT, GARLIC AND OREGANO. ADD THE RED WINE AND BEEF STOCK. BRING TO THE BOIL, THEN POUR OVER THE PORK. COOK IN THE OVEN, COVERED, FOR 1.5 HOURS. TAKE THE MEAT OUT OF THE OVEN, SET IT ASIDE AND FILTER THE STOCK. POUR THE FILTERED STOCK IN A POT AND SIMMER OVER MEDIUM HEAT TO REDUCE TO THREE QUARTERS. IN THE MEANTIME, COOK THE PASTA IN SALTED BOILING WATER, THEN DRAIN. STIR HALF THE REDUCED COOKING STOCK THROUGH THE PASTA WITH THE REST OF THE OLIVE OIL AND THE SEMI-DRIED TOMATOES. USE THE OTHER HALF OF THE COOKING STOCK TO WARM THE PORK IN THE OVEN, BASTING REGULARLY. TO SERVE, BUILD A SMALL NEST WITH THE PASTA AND SAUCE. PUT THE GLAZED PORK SHOULDER IN THE CENTRE AND SPRINKLE WITH SLICED BASIL. FINISH WITH A DRIZZLE OF OLIVE OIL, SOME FLEUR DE SEL AND A GRIND OF FRESH PEPPER. FA11 EXTRA-VIRGIN OLIVE OIL FAVUZZI 500 ML FA06004 SEMI-DRIED TOMATOES FAVUZZI 180 G FA35 FLEUR DE SEL FAVUZZI 100 G FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 3 9