Farro with Pork Ragù Potenza-Style

Name: Farro with Pork Ragù Potenza-Style
Yield: makes about 4 cups, serving 6 with farro
Ingredients: 2 pounds boneless pork shoulder; 1/4 cup extra-virgin olive oil; 1/2 tablespoon kosher salt; 2 tablespoons chopped garlic (about 5 cloves); 1/2 teaspoon peperoncino flakes, or to taste; 1/2 cup white wine; 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 1/4 teaspoon freshly grated nutmeg; 1 pound farro; 1 fresh bay leaf; 1 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano), plus more for passing; A heavy saucepan, such as an enameled cast-iron French oven, 5-quart capacity, with a cover; a heavy 3- or 4-quart saucepan

December 9, 2011

This ragù, in the tradition of Potenza (the capital of Basilicata), is a versatile sauce, equally delicious with cooked grains such as farro, wheat berries, or barley, or as a dressing for almost any pasta you choose. This recipe gives a combination I particularly love, with cooked farro stirred into the pot of ragù just before serving. The nuttiness of the grain and the earthiness of the pork sauce are flavors that remind me of the bountiful Sunday and holiday dinners that are traditional in the lower part of the peninsula. And though it is a dish steeped in old traditions, it is healthful and economical, and will certainly shine on today’s table, for any occasion.

Recipe notes

Sweet-and-Spicy Squash With Scallion Oil

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Thai Curry Puff (Ga-ree Puff)

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.