ROMANIAN PORK AND WHITE BEAN SOUP WITH VINEGAR AND CARAWAY (CIORBA DE PORC)

 

INGREDIENTS:

Kosher salt and ground black pepper

1 pound dried great northern beans

2 tablespoons grapeseed or other neutral oil

2 medium yellow onions, chopped

2 medium celery stalks, chopped

2 medium carrots, peeled and chopped

1 medium red bell pepper, stemmed, seeded and chopped

1-pound smoked ham hock

1 1/2 pounds pork baby back ribs (½ rack), cut between the bones into 3 sections

28-ounce can whole tomatoes, finely crushed by hand

2 teaspoons caraway seeds

1 quart low-sodium chicken broth

3 tablespoons finely chopped fresh dill

1/4 cup white wine vinegar

Pickled red onion (recipe follows), to serve

DIRECTIONS:

SOAK THE BEANS

1

POUND DRIED GREAT NORTHERN BEANS

3

QUARTS WATER

1½

TEASPOONS SALT

First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside.

STEP 2 OF 4

ADD THE INGREDIENTS

2

MEDIUM YELLOW ONIONS, CHOPPED

2

MEDIUM CELERY STALKS, CHOPPED

2

MEDIUM CARROTS, PEELED AND CHOPPED

1

MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CHOPPED

1

POUND DRIED GREAT NORTHERN BEANS

1-POUND SMOKED HAM HOCK

1½

POUNDS PORK BABY BACK RIBS (½ RACK), CUT BETWEEN THE BONES INTO 3 SECTIONS

28-OUNCE CAN WHOLE TOMATOES, FINELY CRUSHED BY HAND

2

TEASPOONS CARAWAY SEEDS

1

QUART LOW-SODIUM CHICKEN BROTH

1

QUART WATER

In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes. Add the beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. 

---

Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours.

STEP 3 OF 4

TRANSFER THE MEATS

Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle.

STEP 4 OF 4

RETURN THE MEATS

PICKLED RED ONION (RECIPE FOLLOWS), TO SERVE

Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions.

Corn and Blistered-Tomato Pasta

 

Total time: 1 hour

Makes 4 servings

INGREDIENTS:

16 ounces pappardelle pasta

2-3 slices of bacon, or about 1/4 cup chopped

2 teaspoons avocado oil, separated

2 cups of corn

1/2 cup onion, diced

1/4 teaspoon red pepper flakes

11/2 teaspoon thyme

1 cup cherry tomatoes, sliced

1 teaspoon black pepper 

Parmesan cheese for topping

DIRECTIONS

Preheat oven to 400 degrees

Place bacon on a baking sheet lined with aluminum foil, and bake for 20 minutes or until crispy.

Once the bacon is done, transfer to a plate lined with paper towels and set aside.

Fill a large pot with water and set over high heat to bring to a boil. Season liberally with salt 1-2 tablespoons of salt. 

In a medium skillet over medium-high heat, add 1/2 teaspoon oil and corn. Cook for four minutes or until slightly charred.

Transfer the corn to a bowl and set aside.

Add onion to the same skillet with remaining 1/2 teaspoon of oil, red pepper flakes and thyme. Sauté until translucent about three to four minutes. 

Transfer the corn back to the skillet and toss with the onion.

Remove half of the corn and inion mixture and add to the bowl of a food processor. Add one cup of pasta water (after pasta has cooked). And process until smooth.

Add the sliced tomatoes to the skillet with the remaining corn and onion mixture and cook on low for about l0 minutes.

While the tomatoes are cooking add the pasta to the boiling water and cook according to package instructions. 

Strain pasta, reserving 1 cup of pasta water.

As noted above, add the one cup of pasta water to the corn and onion mixture then puree.

Add the pasta and the corn puree to the skillet with the remaining corn and tomatoes. Toss the pasta until completely coated.

Add bacon and pepper then toss one more time before placing in a serving bowl.

Finish with shredded Parmesan cheese.