Ingreadient :

Pork Shoulder

• 3kg pork shoulder, rolled and tied
• Water to cover
• 2x carrots, roughly chopped
• 1x leek, roughly chopped
• 3x celery sticks, roughly chopped
• 1x onion, roughly chopped
• 1x garlic bulb, split in half
• 1x fresh thyme, small bunch

Roux

• 125g unsalted butter
• 200g plain flour
• 1 litre Reduced pork stock
• 50g parsley, chopped
• 25g Parmesan, grated
• Chopped carrots from braising liquor

Tomato Reduction

• 1x tin tomatoes
• Chilli flakes
• 2x garlic cloves, crushed
• Salt & pepper

Pasta Dough

• 550g ‘00’ pasta flour
• 4 whole eggs
• 6 yolks

Salad

• Mixed Italian leaves
• 6x blanched asparagus tips
• 1 tsp Lemon juice
• 25g Pickled onions, quartered

To serve

• Sliced Fontina Cheese

Direction :

 

1. Preheat oven to 140c.
2. Place the pork in a large saucepan and cover with water, add all other ingredients and bring to the simmer. Transfer to the oven for 10 hours.
3. Once cooked, shred the pork and set aside. Strain the stock and reduce by half.
4. Melt the butter and add the flour, cook for 3-4 minutes without colour. Gradually add the reduced pork stock and whisk until smooth. Add parsley, cheese, chopped carrot and the shredded pork shoulder.
5. Place everything into a pan, season and reduce until thickened.
6. Place the flour into a food processor and pulse whilst gradually add the eggs. Once combined turn out onto a floured work surface. Knead together, wrap in clingfilm and rest in the fridge for 30 minutes. Roll the pasta dough through a pasta machine and blanch in boiling salted water for 3 minutes. Refresh in iced water.
7. Lay the blanched pasta sheet out flat then spread the pork mix evenly over the top, next add the tomato reduction and begin to roll the pasta. Once rolled, wrap in clingfilm and chill in the fridge to set.
8. Once chilled, roll the pasta in flour, egg and breadcrumb. Deep fry at 180c then place in the oven for 10 minutes before serving.
9. Mix everything together and dress with lemon juice.
10. Slice the deep fried pasta roll in half and garnish with the salad leaves. Lay the fontina cheese on top and blow torch until melted.