4 servings
  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion, finely sliced
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fennel seeds
  • 1 pound pork shoulder meat, cut into 1/2-inch cubes
  • 1 cup red wine vinegar
  • 1/4 cup sugar
  • 1 cup basic tomato sauce, recipe follows
  • 2 cups dry red wine
  • 1/2 cup fresh mint leaves
  • 2 eggs plus 2 eggs
  • 1/2 cup freshly grated pecorino
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 1 cup all-purpose flour plus 1/4 cup
  • 3/4 cup fine semolina
  • 1/2 cup warm water with 4 ounces butter melted in it
  • Pinch of salt
  • Recipe courtesy of Mario Batali
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 ounces virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
  • Salt, to taste
  • In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and saute until light golden brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, tomato sauce and wine and bring to a boil. Lower heat and simmer 1 hour, until very tender. Remove from heat and allow to cool. In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine. Set aside.

  • Mix flour and semolina together in a mixing bowl and make a well. Add water-butter mixture and stir to form a ball of dough. Remove dough from bowl and place on work surface. Knead for 1 minute, wrap in plastic and refrigerate 1 hour.

  • Preheat oven to 425 degrees F and line a cookie sheet with parchment.

  • Roll out dough to 1/4-inch thick and cut out 6-inch circles. Place two to three tablespoons of pork mixture in each one and fold to form a half moon. Seal edges, pressing with fingertips and place on lined baking sheet. Continue until all the dough is used up. Beat remaining 2 eggs and brush each impanada with the egg wash. Bake for 30 to 40 minutes, until golden brown and remove. Serve warm with a marinated tomato salad.

  • Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

  • 6 cups

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