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  • Pasta con ciccioli e rapini recipe

Pasta con ciccioli e rapini recipe

Posted on Feb 8th, 2022
by Matthew
Categories:
  • Recipes

Pasta con Ciccioli e Rapini recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Pasta con ciccioli e rapini recipe. Read more below.
Pasta con ciccioli e rapini recipe, recipe Rating: 4.6
Number of votes:102


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



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Reference: Pasta con ciccioli e rapini recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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