Jul 09 2026
Restaurants›Django›Cavatelli Recipe

Cavatelli Recipe

Inspired by Django
Time2h
Serves4

Duroc pork shank and porcini sugo, port-braised shallot, house-made cavatelli, Parmesan Reggiano cheese

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Ingredients

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Cavatelli Pasta

Duroc Pork Shank and Porcini Sugo

Port-Braised Shallots

Garnish

Method

Cavatelli Pasta

  1. 1

    Make the Dough

    In a large bowl, combine all-purpose flour, semolina flour, and salt. Create a well in the center and add the egg and water. Gradually mix the flour into the egg using a fork until combined. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

  2. 2

    Shape the Cavatelli

    After resting, divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Use a fork to shape each piece into cavatelli by pressing down and pulling slightly, creating a groove.

Duroc Pork Shank and Porcini Sugo

  1. 3

    Prepare the Pork

    In a large pot, heat olive oil over medium-high heat. Season the pork shank with salt and pepper, then sear it on all sides until browned. Remove and set aside.

  2. 4

    Cook the Aromatics

    In the same pot, add chopped shallots and sauté until translucent. Add the porcini mushrooms (rehydrated in warm water and chopped) and cook for 2-3 minutes.

  3. 5

    Braise the Pork

    Return the pork shank to the pot, add red wine, and scrape the bottom to deglaze. Pour in the stock, bringing it to a simmer. Cover and cook on low heat for about 2 hours, until the pork is tender.

  4. 6

    Finish the Sugo

    Once the pork is cooked, remove it from the pot and shred the meat. Return the shredded pork to the sauce, adjust seasoning with salt and pepper, and keep warm.

Port-Braised Shallots

  1. 7

    Braised Shallots

    In a separate pan, melt the butter over medium heat. Add peeled shallots and sauté until golden. Pour in port wine and bring to a simmer. Cook until the liquid reduces and the shallots are tender, about 15-20 minutes. Season with salt and pepper.

Assembly

  1. 8

    Combine Everything

    Cook the cavatelli in boiling salted water for about 3-4 minutes or until they float to the top. Drain and toss with the pork sugo. Plate the cavatelli, top with port-braised shallots, and garnish with grated Parmesan Reggiano and chopped parsley.

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