Redheart
is one Smokin' Farker
As you might guess by the title, Phubar's Tagliatelle w/ Pulled Pork really tripped my taste buds yesterday, so today I decided I would make a little version of my own.
For those of you that don't know, tagliatelle is a northern Italian term for fettuccine. So it is not used much here in the US, because Neapolitan Italian became the predominant usage here in the States. The sauce that Phu made was a Carbenaro. Basically cream, butter and egg mixed with sauteed ham and onions etc. then tossed with pasta.
I took it upon myself to adapt and adopt a little of this and a little of that to make my own dinner, I call it Tagliatelle con Affumicati Maiale Tagliato a Pezzi in Al(PH)redo y Carbenaro Salse, (Fettuccine with Smoked Pork Cut into pieces in Psuedo-Al(PH)redo and Carbenaro Sauces)
I wanted to make a 'true' Alfredo based sauce. So I started with double cream butter. I had hoped to use triple cream butter, however since I made my own butter I only accomplished double cream. I took a half pint of heavy cream and placed it in a Mason jar and started shaking it up. After about 20 minutes the cream held a peak so I placed it in a strainer and let it rest for several hours. I wanted as much whey as possible to separate from the fats.
I then took another half pint of cream in the Mason jar and mixed it with what remained in the strainer and began to shake again until I had butter.
I had about 8 ounces of butter and 8 ounces of fresh buttermilk. So about 25% less fat than triple cream but definitely enough for double cream.
I set a pot of water on the stove to bring to a boil.
I dusted the butter with a pinch of nutmeg and then blended in about 8 oz of freshly grated Pecorino Romano with a spoon.
I blended the mixture till the cheese was creamed into the butter. If you do it long enough the hard sheep cheese will almost melt in the soft butter. You will know when it happens.
I dropped the pasta into the boiling water at this point.
Now for the meat portion of the meal. I started with the following, which I prepped earlier:
While I was whipping the cheese and butter into submission I started to saute the garlic and red onions in a little bacon fat. Then added the peppers when the onions were translucent and after the peppers got very aromatic I tossed in about 2 oz. of chipped prosciutto.
When the prosciutto was just about to crisp up I added the pulled pork tossed, covered the pot and set it to simmer.
I drained the pasta and tossed it with the Butter/Romano mixture. At this I had a true Alfredo sauce. If you have never tried this, I truly recommend it. It is actually much richer than anything made with cream since butter is the rich fat from the cream.
I then tossed the meat mixture in with the pasta.
I also made a salad from mixed greens, pickled cherry peppers, pignola, homemade dried blueberries and a homemade dressing made from Baconnaisse thinned with a little spicy olive juice.
I gained five pounds by the end of the meal. Man was it good! I will definitely do it again, with one little change. I will toss in the meat before I toss the pasta in the Alfredo.
Thanks again Phubar phor the insperation.
Now to think about the Hot and Fast Throw Down. I am thinking a little rouladen.
For those of you that don't know, tagliatelle is a northern Italian term for fettuccine. So it is not used much here in the US, because Neapolitan Italian became the predominant usage here in the States. The sauce that Phu made was a Carbenaro. Basically cream, butter and egg mixed with sauteed ham and onions etc. then tossed with pasta.
I took it upon myself to adapt and adopt a little of this and a little of that to make my own dinner, I call it Tagliatelle con Affumicati Maiale Tagliato a Pezzi in Al(PH)redo y Carbenaro Salse, (Fettuccine with Smoked Pork Cut into pieces in Psuedo-Al(PH)redo and Carbenaro Sauces)
I wanted to make a 'true' Alfredo based sauce. So I started with double cream butter. I had hoped to use triple cream butter, however since I made my own butter I only accomplished double cream. I took a half pint of heavy cream and placed it in a Mason jar and started shaking it up. After about 20 minutes the cream held a peak so I placed it in a strainer and let it rest for several hours. I wanted as much whey as possible to separate from the fats.
I then took another half pint of cream in the Mason jar and mixed it with what remained in the strainer and began to shake again until I had butter.
I had about 8 ounces of butter and 8 ounces of fresh buttermilk. So about 25% less fat than triple cream but definitely enough for double cream.
I set a pot of water on the stove to bring to a boil.
I dusted the butter with a pinch of nutmeg and then blended in about 8 oz of freshly grated Pecorino Romano with a spoon.
I blended the mixture till the cheese was creamed into the butter. If you do it long enough the hard sheep cheese will almost melt in the soft butter. You will know when it happens.
I dropped the pasta into the boiling water at this point.
Now for the meat portion of the meal. I started with the following, which I prepped earlier:
While I was whipping the cheese and butter into submission I started to saute the garlic and red onions in a little bacon fat. Then added the peppers when the onions were translucent and after the peppers got very aromatic I tossed in about 2 oz. of chipped prosciutto.
When the prosciutto was just about to crisp up I added the pulled pork tossed, covered the pot and set it to simmer.
I drained the pasta and tossed it with the Butter/Romano mixture. At this I had a true Alfredo sauce. If you have never tried this, I truly recommend it. It is actually much richer than anything made with cream since butter is the rich fat from the cream.
I then tossed the meat mixture in with the pasta.
I also made a salad from mixed greens, pickled cherry peppers, pignola, homemade dried blueberries and a homemade dressing made from Baconnaisse thinned with a little spicy olive juice.
I gained five pounds by the end of the meal. Man was it good! I will definitely do it again, with one little change. I will toss in the meat before I toss the pasta in the Alfredo.
Thanks again Phubar phor the insperation.
Now to think about the Hot and Fast Throw Down. I am thinking a little rouladen.
