- 1lb. pork shoulder (cut into 1” cubes)
- 2 tablespoons extra virgin olive oil
- 2 carrots, 2 ribs of celery, 1 medium onion, 1 clove garlic, all finely chopped
- ½ cup fresh fennel, finely chopped
- 1 sprig rosemary, 1 sage leaf, 1 sprig thyme
- Salt and red pepper to taste
- ½ cup white wine
- 1 cup veal stock or beef broth
- ½ cup milk
- 4 cups San Marzano peeled tomatoes pureed
- ½ cup parmigiano reggiano
- ½ cup pecorino romano
- 1lb. fusilli cooked al dente in salted water
Fondutta
- 1 cup heavy cream
- 1 cup caciocavallo, fontina, or gruviera
- ¼ cup white wine
- Salt to taste
Set a sauce pot over medium to high heat. Add the pork shoulder and brown till the pork till caramelized on the outside. Deglaze with white wine. Take out the pork and sweat down the garlic, carrots, celery, onion, and fennel. Add pork back to sauce pot and cook at medium heat. Season with salt. Add stock and reduce; add milk and reduce; add tomatoes and fresh herbs; cook for about an hour till pork is very tender.
For fondutta, heat heavy cream over low heat, add cheese slowly, then add white wine and salt to taste. Cook till cheese thoroughly melted and fondutta thick.
Toss fusilli in the Neapolitan sauce over low heat and finish with the grated cheeses Spoon fondutta over the top and drizzle extra virgin olive oil on top.
