Semolina Funghetti
Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives
Chef Brian Wilson of Cart-Driver LoHi | Denver
Adapted by StarChefs | july 2022
INGREDIENTS:
Pork Bolognese:
Yield: 8 quarts
Neutral oil
10 pounds Niman Ranch pork shoulder, ground
3 yellow onions, ground
3 large carrots, ground
1 bunch celery, ground
1 cup garlic, ground
Salt
Black peppercorns
Thyme
Bay leaves
1 quart red wine
1 quart tomato sauce
2 quarts stock
Semolina Funghetti:
Yield: 15 servings
750 grams all-purpose flour
750 grams semolina flour
900 grams egg yolks
To Assemble and Serve:
Yield: 1 serving
Salt
Cream
Butter
Grated Ambrosi Grana Padano PDO
Chopped chives
Chiffonade parsley
Black pepper
METHOD:
For the Pork Bolognese:
Heat oven to 300°F. In a large rondeau over medium flame, heat oil. Add pork and sauté until cooked through. Add ground mirepoix and garlic; sweat until aromatic and fully cooked. Season with salt and pepper. Tie black peppercorns, thyme, and bay leaves into a bouquet garni, then add it to the sauce. Add red wine and cook until fully reduced. Add tomato sauce and cook until almost fully reduced. Add stock and bring to a simmer. Season with salt and pepper. Transfer sauce to a hotel pan and cover tightly with aluminum foil. Place pan in the oven and bake approximately 2 hours. Adjust seasoning as needed. Place pan in refrigerator and cool 8 hours (or overnight). The following day, cleanly remove fat cap from the bolognese. Reserve.
For the Semolina Funghetti:
In the bowl of a stand mixer fitted with a hook attachment, combine flours and egg yolks. On low speed, mix until dough begins to form, adding as much water as needed. Don’t over-hydrate—it should come together when squeezed. Increase the speed by one level and mix until dough forms into a ball. Wrap and let rest 30 minutes. Run dough through a sheeter until very thin. Using a ring punch of any size (a 2-inch diameter is best), punch rounds out of the dough. Fold each round in half without connecting the top, similar to a taco. Take the opposite sides and connect them in the middle to make a cone, only pinching the top ends of the pasta. The goal is to make as many pockets as possible in order to catch the sauce. Cover and set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 1 portion Semolina Funghetti and boil until al dente. Meanwhile, in a sauté pan over medium flame, add ⅓ cup Pork Bolognese with a touch of water to loosen the texture; heat until warmed through. Add cooked Semolina Funghetti to the Pork Bolognese and mix to combine. Add a splash of cream and a small knob of butter, sautéeing and tossing together and adding water as needed. Toss in Grana Padano, allowing the Pork Bolognese to tighten slightly. Add chives and parsley and toss one last time. Season with salt and pepper. Transfer to a serving plate.
