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corzetti al smokey piggy

corzetti in sicilian pesto with roast chorizio and charred pork shoulder

This is one of my own variations of Pesto Siciliano, using the pesto as a base for other ingredients.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • begin roasting the chorizo (35 mins)

  • prepare the other ingredients

  • grate the cheese

  • peel the garlic

  • weigh the pinoli

  • blend and make the pesto

  • adjust pesto for balance of flavours

  • cook the pork

  • boil and cook the pasta

  • cut pork and chorizo into strips and fry

  • combine pesto and pasta

  • add the pork and chorizo, combine

corzetti in sicilian pesto with roast chorizio and charred pork shoulder

INGREDIENTS

FOR FOUR PEOPLE

  • Pesto Trapanese / Siciliano

  • 3 pork shoulder steaks

  • 250g (9 oz) chorizo

  • freshly grated nutmeg

  • hot smoked paprika


PASTA

500g (18 oz) dry corzetti


MANTECATURA (?)

none

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METHOD

Roast the chorizo whole for 35-ish minutes and then chop it into uneven, ‘rustic’ chunks. I dry-fried the pork shoulder in a heavy iron pan with some bay leaves, before removing from the heat, cutting into strips and setting aside. As the pasta went into the boiling water I returned the pork strips and chorizo to the heavy iron pan on a very high heat. Colouring and crispiness. Freshly ground black pepper. A squeeze of lemon juice.

Follow the tips for Cooking with Pesto in the Technique section if you're new to making and cooking with pesto. When the pasta and sauce are nicely combined, add more pesto to taste and then throw in the pork and chorizo. Toss and combine and add more cooking water if you think it needs to loosen up a bit. Serve sprinkled with hot smoked paprika and pecorino.

NUTRITION per serving

  • KCAL: 932

  • Fat (g): 58.1

  • Sat Fat (g): 18.6

  • Carb (g): 45.4

  • Sug (g): 6.0

  • Fibre(g): 6.1

  • Prot (g): 54.5

  • Salt (g): 4.46

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