Which Men Wear Silk Underwear?

recovery: pork, ginger, red pepper and apricots

Chi l'ha detto che con la carne avanzata si possano fare solo delle polpette ? Dopo la bella cena e la bellissima serata passata con con l'amica Carmen, arrivataa directly from America, now happily camped in the fridge a small group of chops, with the green of the chicory and herbs, in the shadow of yogurt ...

But I did not want to eat meat again. I want instead of pasta.

From a picnic in the fridge I found a piece of fresh ginger.
I love this spice, so ... sparkling, with his particular experience that is intense and spicy.

I've already used with the lamb and I found it fantastic, so maybe this could well be combined with pork ... and in fact taste a bit of one and the other seemed to play well (how I feel ratatouille when I do these experiments).

Pepper has helped to emphasize the tone of spicy ginger and a touch of color. The bits of apricot, however, with their sweetness during cooking have been able to contain the strong aroma of ginger, which threatened to completely dominate the dish. In the picture you see

apricots, added only to show that had been used, but I did not used to serve, really absorb the flavor of ginger and are ... strange.

to remove the garment, as you would garlic after cooking.

I have not used other herbs or fragrant herbs or onion or garlic, just a gradient with a good white wine, just to give the meat the best.

Simple but very tasty, if proof grattuggiatina add a lemon .... maybe;)

A little side note: I promised some pictures of the new kitchen. The tiny place, and because it is not yet complete, missing some details, some changes to the table and lights ... is because ... I do not know how to say ... to me it seems almost too good to be mine, too much.
But I confess that it is a pleasure to cook with so much space really does seem to be in Ferrari than before, and besides those with 5 burner 90 cm ... wow:)



Buona domenica a tutti

Ingredienti
Dosi per 2 persone

• 160 gr di pasta corta, meglio se integrale, io ho usato quella di farro
• 1 braciolina o fettina di maiale cotta alla griglia
• 1 pezzetto di zenzero (3 cm circa)
• 2-3 albicocche disidratate
• 1/2 cucchiaino di pepe rosa
• 1/2 bicchiere di vino bianco
• olio evo
• sale

Preparazione
Mettete bollire l'acqua salata per la pasta.

Intanto affettate finemente la fettina di maiale e lo zenzero, dopo averlo spellato. Tagliate a metà anche le albicocche.

Mettete a cuocere la pasta ed intanto saltate, a fiamma vivace, la carne con 1/2 cucchiaio d'olio evo e 2-3 d'acqua di cottura della pasta.

Quando l'acqua sarà assorbita, aggiungete il vino e sfumate. Aggiungete quindi lo zenzero e le albicocche.
Aggiungete un mezzo mestolo d'acqua di cottura della pasta e continuate a saltare facendo insaporire la pasta.

Quando anche quest'acqua sarà assorbita, aggiungete il pepe rosa ed altro mezzo mestolo. Continuate a saltare fino a quando anche quest'acqua sarà assorbita e la carne bella tenera.

Scolate la pasta tenendo da parte un mestolo d'acqua di cottura. Aggiungete pasta ed acqua al condimento e saltate for a few minutes over high heat.