Osteria Mozza's Orecchiette with Sausage and Swiss Chard
Ingredients
All purpose flour: 1000g
Semolina: 900g
Still water: 900g
Chard: 6 bu
Yellow onion: 2 (finely sliced)
Garlic: 1 clove sliced on mandolin
Chili pepper: 2 ea (Chile de arbol)
Salt and pepper: To taste
Pork: 10886g (pork butt, boneless, cubed 1.5 to 2 inches)
Pork: 2721g (Pork fat cubed)
Kosher salt: 255g (Diamond kosher salt)
Smoked paprika: 226g
Black pepper: 141g
Sugar: 141g
Fennel pollen: 56g
Fennel seeds: 226g toasted
Garlic: 226g chopped
Orecchiette pasta: 80g
Sausages: 95g
Chard: 10g
Aleppo pepper: 1tsp
Chicken stock: 100g
Butter: 10g
Fennel pollen: 1 tsp
Extra virgin olive oil: 10g
Chicken stock: 35g
Parmesan cheese: 15g (50/50 parmesan and pecorino passed through tami)
Nancy Silverton's team turns Italian food on its head at this Michelin-starred destination restaurant on LA's Melrose Avenue.
It's where homemade pasta rules, and here the team share the recipe for one of the highlights of the menu - orecchiette with sausage and Swiss chard, like you've never had before.
The dish featured as part of the S.Pellegrino Destination Dining series, a cross-state swap of restaurants' recipes between New York and Los Angeles.
Method
In a mixer with dough hook attachment, add flour, semolina and 225 g water.
Mix on speed 3/high-speed for 2 minutes. Add 225 g of water in 2 minute intervals. Total mix time is 8 minutes.
Change the speed to 1/low. Mix for 20 minutes until the dough is smooth, silky and elastic.
Allow the dough to rest 30 mins.
Roll out and divide dough. Shape. Make into 80 g portions.
Pull leaves from chard and rough chop. Save the ribs and cut into 1/4” pieces.
In a rondeau (or wide, shallow pot), add oil and heat until smoking.
Add ribs and sauté for 2 - 3 minutes until slightly translucent.
Reduce to medium heat. Add onion, garlic and chilli. Sweat for 10 minutes.
Add the chard leaves. Reduce to low heat. Cover and cook for 20 minutes. Periodically stirring. Mixture
should be homogenous and very soft.
Cool, and chop very fine.
Mix all the seasoning together, except the garlic. Mix with pork butt and pork fat. Let cure overnight. Add garlic and mix. Grind on medium die,10 mm.
Divide into 4989g portions (~50 orders per portion). Refrigerate or freeze the remainder.
In a rondeau (or wide, shallow pot) without oil, render the fat from the sausage, break into small pieces and cook until cooked through but not browned.
Transfer to a 'hotel' or counter pan and place into the walk in.
Cool.
Re-emulsify the fat and meat.
In a sauté pan, put sausage and Swiss chard. Place on medium-high heat. Break up into small pieces and cook until golden brown, add Aleppo pepper.
Deglaze with chicken stock and add butter.
Drop in the orecchiette and cook for 2 minutes.
Reduce sauce by 1/4. Add pasta and fennel pollen. Continuously toss the pasta to coat with sauce. Add extra virgin olive oil.
Continuously toss the pasta to coat with sauce. Add 35 g chicken stock and reduce by 1/2.
Off the heat, toss with 15g 50/50 cheese. Toss and emulsify until you have a thick nappe consistency.
Adjust consistency with chicken stock.