The Glorious Life Blog

The Glorious Life

Welcome to the Gloria Ferrer blog – the perfect place to experience the sights, sounds, smells and tastes of our winery when you can’t be here in person.

A Perfect Pair: Recipe No.2

Written By: Stefanie Bagala

Valentine’s Day is about love and passion, and what says love better than PORK?! For Tuesday’s “Perfect Pair” recipe we’re showcasing one of Chef Stephanie Izard’s delicious pasta dishes.

Apple-Pork Ragu with Papardelle and 2005 Extra Brut

Recipe from Girl in the Kitchen by Stephanie Izard, Chronicle Books, 2011

Apple-Pork Ragu with Papardelle

INGREDIENTS
1 teaspoon olive oil
12 ounces ground pork
2 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup diced onion
3 garlic cloves, minced
2 Honeycrisp apples, peeled and cut into 1/4-inch slices
1/2 cup dry white wine
1 15-ounce can whole peeled tomatoes, smashed by hand or chopped
1 cup chicken broth
1 batch Basic Pasta Dough (about 1 lb), cut into papardelle, or 1 pound dried papardelle
2 tablespoons brined capers
2 tablespoons thinly sliced fresh basil
coarse salt
freshly ground black pepper

DIRECTIONS
Heat the oil in a large sauté pan over medium-high heat. Add the pork and cook it until it browns, 5 to 7 minutes, breaking it into smaller pieces with a spoon. Set aside.
In a large saucepot or Dutch oven, lightly brown the bacon pieces over medium heat. Add the onions and garlic and sweat them by cooking until the onions are translucent, about 2 minutes. Add the apples and wine and simmer until the wine is reduced by three quarters.
Add the tomatoes, broth, and browned pork and bring to a boil. Reduce the heat and simmer, partially covered, until the sauce has thickened somewhat, about 15 minutes.
Meanwhile, bring a large pot of water to a boil. Drop the papardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions. Drain and rinse.
Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta.

Why 2005 Extra Brut?

Extra-Brut-environment

Older vintages of sparkling wine favor dishes that are rich and hearty in flavor. The apple notes that you taste in the wine, pair perfectly with the bits of apple you’ll find in the pasta. Not to mention Sparkling Wine is always a friend to Salt, so bring on the pork!

Want more of Chef Stefanie Izard?

Then join us at the winery on Saturday, April 6th for the Celebrity Chef Dinner Series. Stephanie Izard + 5 other celebrity chefs will prepare a 6-course meal served alongside award-winning Gloria Ferrer Wines. The proceeds of this event will benefit the James Beard Foundation. Get your tickets!

Happy #Loveweek!