Name: Tagliatelle with Pigs’ Feet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) tagliatelle noodles; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon (15 ml) olive oil; 1/4 cup (60 ml) white wine; 1 tablespoon (15 ml) Dijon mustard; 1 cup (250 ml) pork hock cooking liquid; 1 cup (250 ml) frozen peas; 2 cups (500 ml) shredded hock meat; 2 tablespoons (30 ml) butter; 1/3 cup (75 ml) chopped fresh basil; 1/2 cup (125 ml) grated Parmesan cheese; Salt and pepper

Preparation

- In a pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
- In the same pot over medium heat, soften the onion and garlic in the oil, about 3 minutes. Deglaze with the wine, mustard and cooking juices. Bring to a boil.
- Add the peas and continue cooking for 2 minutes. Add the pasta and meat and continue cooking until the pasta has absorbed most of the broth, about 4 minutes. Remove from the heat and add the butter, basil and cheese. Adjust the seasoning.

Tagliatelle with Pigs’ Feet

Categories

Ingredients

Preparation

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