Creste Di Gallo Recipe
Creste di gallo, slow roasted pork ragu, grana padano.
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Ingredients
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Pasta
Pork Ragu
Garnish
Method
Preparing the Ragu
- 1
Searing the Pork
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced pork shoulder and sear until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
- 2
- 3
Building the Ragu
Return the seared pork to the pot. Pour in the red wine and let it simmer for 2-3 minutes until slightly reduced. Add the crushed canned tomatoes, chicken stock, dried oregano, salt, and black pepper. Stir to combine.
- 4
Slow Cooking
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow to cook slowly for 2-3 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Cooking the Pasta
- 5
Boiling the Pasta
In a large pot of boiling salted water, cook the Creste di Gallo pasta according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Serving the Dish
- 6
Combining and Garnishing
Once the ragu is finished cooking, toss the cooked pasta with the pork ragu until well combined. Serve the dish hot, garnished with grated Grana Padano cheese on top.
