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https://www.lifestylefood.com.au/recipes/17955/pork-ragu-with-pasta-and-spatchcock-in-vine-leaves-served-with-greek-salad

LifestyleFOOD.com.au

Pork Ragu with Pasta & Spatchcock in Vine Leaves served with Greek Salad

If you've never cooked Spatchcock before, here is your chance - Alexi Spyridis demonstrates how to cook this imaginative dish - finished with vine leaves

Ingredients

  • 4 Pieces of pork spare ribs

  • 200 grams tomato paste

  • 200 grams tomato peeled

  • 1 clove garlic

  • ¼ cup olive oil

  • 1 small onion

  • 2 cups of boiled water

  • 1 tablespoon salt

  • 1 tablespoon black pepper

  • 1 hot chilli

  • 1 Packet Fusilli Calebresi

  • ½ cup parmesan cheese

  • Spatchcock in Vine Leaves

  • 4 spatchcock

  • 4 Italian Sausages chopped

  • 8 baby Potatoes

  • ½ butter pumpkin

  • 4 vine leaves

  • 4 rosemary springs

  • 10 unpeeled cloves garlic

  • 1 ounce black truffle

  • thyme

  • 1/3 cup vegetable oil

  • 1 tea spoon smoked paprika

  • 2 teaspoon salt

  • 2 teaspoon pepper

  • Greek Salad

  • 4 goat cheese feta

  • 2 roma tomatoes

  • 1 Spanish onion

  • 1 garlic

  • 1 hot chilli

  • 3 basil leaves

  • 1 pinch salt

  • 1 pinch pepper

  • 1 tablespoon extra virgin olive oil

Method

  • 1.

    Add oil to saucepan, fry onion, chilli and garlic until golden brown, add pork spare ribs and sauté, add tomato paste and stir for 5 minutes, add crushed tomato peeled and stir for 5 minutes, add salt, add pepper and water bring to boil then simmer for approximately 2 hrs, occasionally stirring

  • 2.

    Boil water in a separate saucepan and boil 1 packet Fusilli Calabresi pasta until andante then drain

  • 3.

    Mix in ragu with pasta leaving a cup

  • 4.

    Serve on large serving plate to place in middle of table

  • Spatchcock in Vine Leaves:

  • 1.

    Combine all ingredients in a baking dish and mix and bake on 180 degrees for 1.5 hrs

  • 2.

    Blanche Vine leaves in boiling water for 15 seconds

  • 3.

    Remove spatchcocks from baking dish and wrap 1 vine leaf around each spatchcock then place back in baking tray and bake for a further 15 minutes

  • Greek Salad:

  • 1.

    In a salad bowl combine chopped Spanish onion, chopped garlic, chopped basil, chopped chilli, goat cheese feta, wedged tomatoes, salt, pepper, extra virgin olive oil and mix and serve

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