Orecchiette with Pork and Cannellini Beans
(Orecchiette con Carne di Maiale e Fagioli Cannellini)
Ingredients:
2 pounds boneless pork butt roast
1/2 cup drained canned cannellini beans, rinsed
1 large onion, chopped
2 celery ribs, chopped
1 and 1/2 tablespoons tomato paste
2 cups chicken broth
2 garlic cloves, chopped
1 tablespoon dried oregano
1 cup dry white wine
1/2 cup grated Parmigiano cheese plus additional for serving
1/4 cup extra-virgin olive oil
1 tablespoon cider vinegar
1 pound dried Orecchiette pasta
Directions:
Preheat oven to 325°F with rack in middle.
Pat pork dry and sprinkle with 3/4 teaspoon salt.
Roast in a small flameproof roasting pan covered with foil, covered, for 2
hours.
Uncover and continue roasting until some of the pork meat begins to pull apart
easily, 1 to 2 hours more.
Transfer pork to a cutting board and cool slightly.
Pull pork into small pieces and coarsely chop.
Cook orecchiette pasta in a large pot of boiling salted water with 2 tablespoons
salt for 6 quarts water for 8 minutes (pasta will not be fully cooked).
Reserving 2 cups pasta-cooking water.
Drain pasta in a colander.
Pour off all but 3 tablespoons of fat from roasting pan and place pan over
medium-high heat.
Add onion, celery, and 1/2 teaspoon each of salt and pepper.
Cook, stirring occasionally, until softened, about 8 to 10 minutes.
Add garlic and oregano and cook, stirring, 3-4 minutes.
Add tomato paste and cook, stirring, 3-4 minutes.
Stir in wine, chicken broth, beans, vinegar, and pork.
Transfer to pasta pot and simmer uncovered for about 30 minutes, stirring
occasionally.
Add 1 cup reserved cooking liquid and bring to a simmer.
Add orecchiette pasta and cook, stirring occasionally, until 'al dente'.
Remove from heat and stir in cheese and olive oil.
Season with salt and pepper and thin sauce with additional cooking liquid if
necessary.
Serve with additional cheese. Makes 8 to 10 servings.