Fresh Orecchiette with Apple, Kale, and Pomegranate
This recipe for fresh orecchiette was based on a dish by Kristen Kish on Top Chef. It has apples, pomegranate, kale, and pork.
Servings: 4 people
Ingredients
- 3.5 cups semolina flour
- 1 teaspoon salt
- 1.5 cups water more if needed
- 2 teaspoons caraway seed ground
- 7 oranges
- 4 meyer lemons
- 3 apples
- 1 bunch kale
- 1 pound ground pork
- 1 stick butter
- 1 pomegranate
- lots of chopped parsley
Instructions
- Mix the semolina, caraway, salt, and water and knead for 5 minutes. Wrap with plastic and let sit for 15 minutes while you prep some of the other stuff.
- Juice the oranges and lemons and put on low heat to a light simmer. Allow to reduce until about half its volume, about 15 minutes.
- Remove the stems from the kale and rip into small pieces. Chop up the parsley.
- Make the orecchiette by making sure your hand is floured, and rolling small balls of dough, then taking each one and flattening it with your thumb against your palm. Lay them out on a towel to dry as you continue making them.
- Season the pork with salt and pepper. Sear the pork in a small amount of oil and remove from the pan when it is browned and cooked through.
- Dice the apples while the pork is cooking. If there is lots of grease in the pan, remove the excess. Pop the butter into the pan followed by the apples. Sauté until they are just beginning to brown.
- Toss in the kale in with the apples and add the pork back to the pot. Pour in the orange juice.
- Meanwhile, boil the pasta until tender. Strain and add to your sauce. Stir in your pomegranates and serve with parsley.