Tagliatelle with Pigs’ Feet
Tagliatelle with Pigs’ Feet
Ingredients
- 3/4 lb (375 g) tagliatelle noodles
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) white wine
- 1 tablespoon (15 ml) Dijon mustard
- 1 cup (250 ml) pork hock cooking liquid
- 1 cup (250 ml) frozen peas
- 2 cups (500 ml) shredded hock meat
- 2 tablespoons (30 ml) butter
- 1/3 cup (75 ml) chopped fresh basil
- 1/2 cup (125 ml) grated Parmesan cheese
- Salt and pepper
Instructions
- In a pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
- In the same pot over medium heat, soften the onion and garlic in the oil, about 3 minutes. Deglaze with the wine, mustard and cooking juices. Bring to a boil.
- Add the peas and continue cooking for 2 minutes. Add the pasta and meat and continue cooking until the pasta has absorbed most of the broth, about 4 minutes. Remove from the heat and add the butter, basil and cheese. Adjust the seasoning.
Tagliatelle with Pigs’ Feet