Incredibly talented chef Chris Leach, stunned the crowd at our Pasta & That event by making his hand rolled Garganelli with slow cooked spicy pig tail ragu. Enjoy!
Serves 4 people
Part 1: The Sauce
- 1kg pig
- 100g lard
- 1 large onion, diced
- 1 carrot, diced
- 2 sticks of celery, diced
- 2 cloves of garlic finely chopped
- 1 bottle red wine
- 1 tin of plum tomatoes
- 100g ‘nduja (spicy pork salami with a very high fat content made with Calibrian chili flakes)
- 1 lemon
- 100g butter
- To make the ragu, begin by browning the pig tails.
- Heat the lard and in batches in a heavy based pot, add the tails, turning till they get evenly browned.
- When the tails are all nicely browned, set aside and begin to cook the veg.
- Add the onions, carrot, celery and garlic to the pot and cook till soft.
- Add 50g of the ‘nduja and cook for 2-3 minutes. Save the rest for when ready to serve.
- Return the pig tails to the pot and add the tomatoes and wine.
- Bring to a gentle simmer, tightly cover, and cook gently until the meat starts to separate from the bone.
- Using tongs, remove the tails from the pan and let cool slightly.
- Pick through the meat and remove the bones. Be careful these can be very small especially at the end of the tails.
- Discard the bones and shred the meat and skin, and add back to the sauce.
- Season with salt and pepper until it tastes good to you.
- The ragu can be chilled and left in the fridge. The flavour will improve with a day in the fridge.
Part 2: The Pasta (Garganelli)
- 300g “00” flour
- 60g semolina
- 100 g (about 2 large) eggs
- 90 g (5 to 6) egg yolks
- Mix the dough, knead for 10 minutes then rest for at least one hour.
- Roll the dough down to the thinnest setting on your pasta machine and cut into squares around 2.5 cm.
- Roll on a garganelli board by wrapping the square around a dowel and rolling over the grooves of the board.
- Put a large pan of water on to boil and season generously
Part 3: Serving
- In a saucepan add the ragu, butter and the rest of the ‘nduja and gently heat until the sauce begins to come together.
- Add chopped parsley and a squeeze of lemon juice and taste.
- Drop the pasta in the water and cook.
- When ready, drain the pasta reserving some of the pasta water.
- Add the pasta to the sauce with a good splash of pasta water and toss vigorously.
- Divide among 4 plates topping with a healthy amount of parmesan, a drizzle of good olive oil and a few cracks of black pepper.
Follow Chris on Instagram and thank us later!
Photography by Caitlin Isola