|Berkshire Pork Cheeks|
|Candy Roaster Squash|
This mixture became the base of my pork cheek and squash agnolotti pasta. You can use homemade paste, or buy fresh pasta sheets at the market to save time. I like making agnolotti as they are much quicker and easier than ravioli or tortellini.
Simply take a sheet of pasta, place two teaspoons of the pork cheek mixture along the bottom third of the pasta sheet. Dampen the area on the sides of each mixture to help the pasta seal to itself.
|Berkshire Pork Cheek Agnolotti|
1.5 lbs pork cheeks
1.5 lbs roasted squash, pumpkin, or sweet potato
1 bay leaf
2 cups pork stock
1 sprig tyme
Salt and Pepper to Taste
Homemade semolina pasta dough, or store-bought sheets of fresh pasta
6 oz butter
Small bunch of fresh sage leaves.
Cover the pork cheese in the pork stock in a shallow roasting pan. Add the bay, thyme, and some salt and pepper. Cover the pan tightly with greased parchment paper, then foil. Place into a 350 F oven for 45 minutes, then turn down the temperature to 325 and cook for two more hours, until pork cheeks are tender.
Remove the pan from the oven and uncover the pan. Let the pork cheeks cool in the liquid while you roast the squash and make the pasta dough.
Shred the cooked pork meat and fat, then mix together with the mashed, roasted squash. Season with more salt and pepper, and a small amount of minced fresh sage.
Bring a large pot of salted water to a boil. Form the agnolotti as described above. When the water comes to a boil, add the agnolotti and boil for 2-3 minutes until dough is tender. Melt the butter in a skillet until brown and nutty, then add 1/2 cup of the pork cheese braising liquid to the browned butter. When the agnolotti are done, toss in the skillet with the hot butter/stock mixture.
Serve with a few leaves of fresh sage.