Photo: Pappardelle with Pulled Pork Recipe
Notes
Serve this dish at the end of your cook day - it's easy and comforting. This easy dish made from braised pork leftovers (also used in Red Pork Posole) is based on a pork and torn fresh pasta served at Danny Meyer's Maialino (translation: little pig) restaurant in NYC. My husband and I turn into little piggies when we eat this dish at home, too.
Ingredients
- Kosher salt
- 1 pound pappardelle, or other wide ribbon pasta
- 1 to 1 1/2 pounds pulled braised pork
- 2 cups braising liquids
- 3 tablespoons butter, cut into pats
- Juice of 1 lemon
- Large bundle arugula, watercress, or spinach, washed and trimmed
- Freshly ground black pepper
- Grated nutmeg
- Parmigiano-Reggiano cheese, for garnish
- A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.
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By teachmama11
on January 27, 2013
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Delicious! My husband and I loved this dish and our 17 month old scarfed it down too. Very simple and easy. Not flavor combinations I would have come up with on my own but it was all tasty, hearty and satisfying together. My supermarket didn't carry pappardelle so I used campanelle, which worked beautifully. We made the pork as directed in the recipe from the same episode and it turned out delicious. Can't wait to use the rest for other meals this week.
By scottkim
southington, CT
on November 21, 2011
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It was ok. easy to make just not all that exciting. I give it a 3. The family ate it without no complaints
By mcs1914_10340864
Helena, MT
on April 11, 2011
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Made it according to the recipe and loved it! My kids kept going back for more!
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