amazing how condescending people can be. . .
Not sure why people are having such a hard time with this -- this is a really straightforward recipe. Very delicious and get compliments on this dish the most often. Cooking liquid = stuff the pork was cooking in. Puree the whole thing. Not hard to understand.
This was fantastic! I don’t know if the recipe was edited after some of these comments were made, but I had no problem with the instructions. I followed the instructions exactly except that I was short 1 cup of milk and I used a bone in pork shoulder as that is all the store had. I had no problem whatsoever with the milk curdling. The sauce coming out of the oven was smooth and thicker than when it went in. Perfect consistency for a more wet pasta dish. I made two dishes and froze one. Not sure how the frozen one will work out with the milk based sauce, but I’ve had Alfredo dishes work out ok so am hopeful. I loved also how easy this dish was. I cooked everything in the morning, put it together, and then refrigerated until it was time to bake.
I made this out of quixotic fascination: I love Hardy’s cooking but this recipe seems obviously flawed jut in the reading. What emulsifies the cooking liquid in the sauce? How do you cook off 3 cups of liquid (plus whey from the ricotta) in a mere 20 minutes of uncovered-cooking? So so I experimented a bit here. I boiled down some of the starchy pasta water, hoping it would help thicken and emulsify the liquid in the casserole. I cut the liquid from 3 cups to 2. I replaced the half cup of white wine with a turn of sherry, boiled almost entirely off. And keep in mind, my braising liquid was concentrated enough that it was a gel at room temp. the end result was still crunchy pasta over a thin puddle of runny liquid. Recipe is obviously flawed. What is missing here??
Tried this and i can say this is one of the most delicious ways to make pasta
Oh and for the other posts: No don't cover it in the oven. Yes you blend the curds with the liquid, it's supposed to look like that. It turns into a silky sauce. And it's not wasteful if you freeze that lovely sauce with the other piece of pork.
Great recipe and how awesome to have enough to freeze for a quick weeknight meal! I added sautéed mushrooms to the leftovers - wow, took it to another level :-)
Do you cover it in the oven?
Amazingly delicious, rich, satisfying comfort food. The recipe produces more liquid and pork than you need, but that means it doubles easily. I made this for a dinner party and it could have fed 12 people. I used leftover braising liquid to season other batches of pasta for a few side dishes for weeknight dinners. Not a drop went to waste in my household. Flavors here are wonderful...the pork is extremely tender, the sauce is rich, with a little citrus zing, lots of deep rosemary aroma. This instantly became a "Dad you need to make this every week" kind of recipe in my house. Any white wine with reasonable acidity and brightness will work with this dish, though I recommend seeking out a Marsanne/Roussanne blend like the one they recommend. Avoid anything rich and buttery...you want the wine to cut through the richness of the food, not pile on.
This recipe is...problematic. First, it's wasteful: you end up with 2 lbs of "extra" cooked pork and 9 cups of braising liquid to pour down the sink. Second, the flavor profile is like tuna casserole. I don't mind spending all day on a recipe, but it needs to be worth it. And third, the recipe isn't detailed enough: you need to cover the pot before braising and season the braising liquid. Maybe this recipe works in the restaurant setting but it's not practical for a home cook.