Pasta con ciccioli e rapini recipe

Pasta con Ciccioli e Rapini recipe

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♼ Recipe origin is unknown. Pasta con ciccioli e rapini recipe, recipe Rating: 4.6
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Ingredients

2	pork belly strips, about 2.5cm thick, deboned and cut into 1cm slices across the grain
1 medium	red onion, sliced and cut in half
6 clove(s)	garlic, finely diced
1 large	red chilli, finely diced
1 large	vine tomato, diced
6 small	Brussels sprouts (well this recipe was put together over Christmas!) finely sliced
3 leaves	green leaves (Brussel tops, cavallo nero, rapine if you can get it…), sliced into centimetre strips
¼ medium	green pepper, diced
1	chicken stock cube, dissolved in hot water
1 shot(s)	dry sherry
1 tsp	oregano
	salt and pepper, to taste
1 tbsp	olive oil
	Pecorino, if liked or Parmesan
175 g	spaghetti

Instructions

Place the water for the spaghetti on to boil.

Heat a frying pan dry over the gas until hot, then add the sliced pork strips and allow to fry gently, until most of the fat is released from the pieces and they are a dark honey brown. Season with salt and pepper. Drain off the pork fat and set the pork aside in a warm oven. Meanwhile, bring a kettle to the boil, place the greens in the pan and pour over the boiling water and leave to wilt.

Put the spaghetti into the pan of boiling water and cook for the requisite time.

Drain the fat from the pan, wipe clean and add the olive oil. Gently fry the onion until translucent, then add the garlic and chilli. Stir-fry for a while and then add the diced tomato and continue to stir-fry. Drain the leaves, add to the mixture and stir well. Return the cooked pork to the pan and then add the stock and oregano with the splash of dry sherry. Continue to cook on a low heat whilst the pasta is cooking.

Drain the pasta and serve onto the plate. Spoon the sauce over the drained pasta and serve. Sprinkle with some Pecorino or Parmesan if liked.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a