In this episode, Chef Jackie gets us ready for the big weekend party with her Capunti with Pork Ragu. She takes us through as she makes hand-rolled pasta from scratch and builds a sweet ragu.

Viking products featured in the episode:

36" All-Induction Cooktop - VICU5361 Viking Professional 5 Series

30" Electric Double French-Door Oven - VDOF Viking Professional 7 Series

Full recipe:

Capunti. Sweet Pork Ragu. Fresh Ricotta. Crispy Shallots. 
Serves: 4
Prep time: 00:10 minutes
Cook time: 03:00 hours 

Ingredients
Pork Ragu:
1/4 cup olive oil (divided)
1/2 rack pork spare ribs (cut into individual ribs)
1/2 # pork shoulder (boneless, cut into 1/2 inch pieces)
1 tablespoon sugar
1 large red onion (chopped)
4 cloves garlic (chopped)
3 anchovy filets 
2 tablespoons tomato paste 
1/2 cup dry red wine (Pinot noir)
2 cans whole San Marzano tomatoes (crushed with hands)
1/2 bunch oregano
1/2 bunch basil plus more for garnish
Kosher salt and freshly ground black pepper (to taste) 
4 tablespoons butter (room temp) 
Pecorino Romano (freshly grated, to taste)

Capunti:
1 cup all purpose flour
1 cup semolina flour
1/2-3/4 cup warm water

Fresh ricotta:
2 cups whole milk 
1/2 cup heavy cream
1/3 cup buttermilk
1 lemon (juiced) 
Salt

Fried shallots:
1 shallot (halved, sliced thin on mandolin)
Vegetable oil (for frying)
Salt

Method:
Preheat oven to high broil.

Pork ragu:
Add pork to a 1/2 sheet tray. Make sure meat is dry, season with 2 tablespoons of olive oil salt, pepper and sugar. Place into oven, allow to brown for 5-7 minutes until golden brown.

Meanwhile, place a large dutch oven over medium heat, add remaining olive oil. Add onion, garlic, and anchovies. Season and cook for about 2-3 minutes. Add tomato paste, cook until rusty, deglaze with wine. Add crushed tomatoes, oregano and basil. Add seared meat, turn on low, cover and cook for 3 hours or until meat is tender enough to shred.

Capunti:
Prepare a sheet tray by dusting with semolina. Set aside.

Add both flours to the bowl. Slowly add enough warm water to form a dough. Mix until smooth.

Cut off small portions and roll into 12” long by 1/2” wide logs. Cut logs into 1 inch pieces. Place each piece onto pasta board. Using a butter knife, roll each piece towards you, creating a canoe like shape. Add to prepared sheet tray, keep covered with a damp cloth until ready to cook. Continue until all dough is used.

Fresh Ricotta:
In a medium sauce pot over medium heat, add milk, cream, buttermilk and lemon juice. Bring to a simmer, once simmering, curds will begin to form, remove from heat, strain, season and set aside until ready to use. 

Crispy shallots:
To a small sauce pot, add about 2 cups of vegetable oil and sliced shallots. Place pot on medium/low heat and allow shallots to slowly fry, about 20 minutes. Once golden, strain, place on paper towel to drain and season. 

The build:
Bring a large pasta pot filled with water to a boil. Season. Drop capunti and cook about 3-4 minutes. Ladle some pork ragu into a large saute pan. Drain pasta and add to ragu in saute pan. Add room temperature butter and toss until coated. Use pasta water to loosen if needed. The pasta will absorb the sauce. Continue until you are happy with consistency. With the last stir, add in extra basil and pecorino Romano. (Reserve some starchy water if needed)

Place into serving bowl, top with fresh ricotta and crispy shallots.

 

Big Boot Italian Salad 
Serves: 4
Prep time: 00:10 minutes

Ingredients:
Dressing:
1/4 cup mayonnaise
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 garlic clove (grated)
3/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

Salad:
1 head radicchio (chopped)
1 head romaine (chopped)
4 stalks celery (thinly sliced on a bias)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 orange bell pepper (thinly sliced)
1 small red onion (shaved)
1 cup cherry tomatoes (halved)
1/2 cup italian olives (pitted)
1 ball fresh mozzarella (chopped)
1/4 lb soppressata (thinly sliced into ribbons)
1/4 cup pepperoncini
1/4 cup basil leaves (torn)

Method:
In a large bowl, add mayonnaise, red wine vinegar, oregano, and garlic. Whisk together. While slowly whisking, add olive oil in a slow stream until dressing comes together. Season with salt and pepper.

In a large salad bowl, add radicchio, romaine, celery, peppers, red onion, cherry tomatoes, olives, fresh mozzarella, soppressata, pepperoncini and basil. Add dressing and toss until evenly coated. Season with salt and pepper. Serve.

 

Sausage Arancini.
Serves: 6
Prep time: 00:10 minutes
Cook time: 00:40 minutes

Ingredients:
Risotto:
1 tablespoon olive oil
2 tablespoons unsalted butter
1 lb sweet italian sausage (cased removed)
1 yellow onion (chopped)
1 cup arborio rice
1 cup dry white wine
3 cups chicken stock
1 cup freshly grated parmigiano
Kosher salt and freshly ground black pepper (to taste)

Breadcrumbs:
3 cups panko
1 cup parmigiano
1/4 cup basil (chopped)
1/4 cup flat leaf parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
Vegetable oil for frying

Method:
In a medium saucepan, heat the olive oil and butter. Add sausage and brown. Once browned remove to a plate and set aside. Add the onion, season with salt and cook until translucent, about 2 minutes. Add the rice and toast for 1 minute.Deglaze with wine.

Lower the heat to medium and add 1/2 cup of the chicken stock, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy, about 15 minutes. Remove from heat and stir in cheese. Transfer the risotto to a sheet pan and let cool completely in the refrigerator.

Meanwhile make the breadcrumbs. To a food processor, add panko, parmigiano, basil, parsley salt and pepper. Pulse until roughly chopped (not super fine). Remove to a bowl.

In a high sided cast iron pan, heat 2 inches of vegetable oil to 375 F degrees.

Line a rimmed baking sheet with parchment paper. Using wet hands, form 2 tablespoons of the risotto into a ball. Repeat until all arancini is formed.

Roll the arancini in the breadcrumbs until evenly coated, shaking off any excess. Fry the arancini until very golden brown, about 2 minutes. Transfer to a paper towel-lined plate and season with salt. Garnish the arancini with more parmesan and serve immediately.

 

Wilted Escarole & Garlic Chips.
Serves: 4
Prep time: 00:10 minutes
Cook time: 00:10 minutes 

Ingredients:
6 tablespoons olive oil (divided)
3 garlic cloves (thinly sliced)
2 heads escarole (roughly chopped)
kosher salt and freshly ground black pepper

Method:
In a medium saute pan add 2 tablespoons olive oil over medium heat. Add garlic slices and allow to cook over gentle heat for 10-12 minutes. Remove from heat. Using a slotted spoon remove garlic chips to a paper towel lined plate.
In a large saute pan, add 2 tablespoons of garlic olive oil over medium heat. Add escarole, season with salt and pepper. Cook until wilted. Remove to serving dish, top with garlic chips and serve.