Smoky Pork Pappardelle
- Recipe by Gerard Craft
Pairing Suggestion
Craft’s smoky-sweet pappardelle will pair well with a red that has enough rich fruit not to be overwhelmed by the dish’s luxurious flavors. Southern Italy seems to specialize in reds of that nature, especially the flat, warm vineyards of Puglia and its primary grape variety, Negroamaro. Try the peppery 2005 Li Veli Pezzo Morgana Salice Salentino or the figgy 2006 La Corte Salice Salentino.
Smoky Pork Pappardelle
- Recipe by Gerard Craft
Slideshows
- Find 15 more recipes in our Best New Chefs’ Easiest Recipes slideshow.
- Find 10 more recipes in our Fast Italian Summer Recipes slideshow.
- Find 10 more recipes in our Italian Main Dishes slideshow.
- Find 20 more recipes in our Pork slideshow.
Smoky Pork Pappardelle
These flavors blend in to symphony of flavor. If this is your first time making the recipe- do it exactly. I now add a little more mascaparone to my taste. This is a great cold weekend dish that is in my permanent collection.
Posted by: Cook4fun on April 2, 2009
Agreed with all the other reviewers that this is a brilliant recipe, particularly because it's a delicious change from the usual tomato-dominated sauces. Just for notes, I substituted veal stock for chicken and red wine for white, which I assume added some deeper notes. Whether that's good or not, I don't know. I omitted the mascarpone entirely because it seemed like gilding a gilded lily, and substituted a cup of pecorino romano. The results were generally admired.
Posted by: WALTER.BODE on March 2, 2009
Loved it! Like an earlier reviewer suggested, I cut the mascarpone in half, which I thought was just perfect. This was a big hit and I will definitely be making it again.
Posted by: dag48 on November 24, 2008
MARKETPLACE




Become a fan
Follow us