stracci alla zucca con spalla di maiale
stracci in pumpkin sauce with pork shoulder
I came across ‘stracci’ (‘rags’) in a supermarket in Montepulciano, Tuscany this summer. They’re an unusal shape and probably impossible to find outside Italy, but you could use any of the pasta I’ve listed on the left to get a similar result.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop the pumpkin, onion
fry the veg
blend the sauce
cook the pork
add cream to sauce
boil pasta
combine and serve
stracci in pumpkin sauce with pork shoulder
INGREDIENTS
FOR FOUR PEOPLE
• 3-4 pork shoulder steaks
• 1 medium onion
• 1 clove garlic
• pumpkin or squash
• 150ml (ish) single cream
• pecorino toscano
• fresh sage leaves
PASTA
450g dry stracci (Pasta Panarese)
/ farfalle / corzetti /
paccheri / torn lasagne sheets
MANTECATURA
minimal
METHOD
Chop 2-3 large handfuls of pumpkin or squash into 2cm cubes and cook gently with the finely chopped onion and garlic and a few fresh sage leaves. Add a splash of wine and seasaon, then allow the vegeteables to become super tender. At that point remove the sauce from the heat and blend until you get a smooth sauce. Keep it warm on a low heat.
Cook the pork shoulder as in the previous recipe, or if you’re able, use a BBQ or charcoal grill. When it’s cooked chop it into small pieces and then stir the cream, to taste, into the sauce.
Boil the pasta and when it’s done transfer it to a pasta pan with the sauce. Toss to combine. Add half the pork, toss again and then plate each portion with the remainder of the meat sprinkled on top.
Serve with pecorino and black pepper.
NUTRITION per serving
KCAL: 733
Fat (g): 34.7
Sat Fat (g): 14.9
Carb (g): 45.1
Sug (g): 7.5
Fibre(g): 5.2
Prot (g): 58.8
Salt (g): 0.95
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
