A Pasta Ragu with An Unusual Ingredient
Could this meaty ragu dish prove to be the apple of your eye?
It just might — because besides the expected pork, tomatoes, bacon, garlic and basil, it also contains slices of fresh, juicy apples.
This unusual pasta dish is from “Top Chef” victor Stephanie Izard, the only woman who has thus claimed the title in that Bravo TV show, now in its ninth season. After winning, she went on to open the wildly popular, Girl & the Goat restaurant in Chicago, which was nominated last year for “Best New Restaurant” by the James Beard Foundation.
This recipe is from her new cookbook, “Girl in the Kitchen” (Chronicle Books), of which I received a review copy late last year. The book spotlights her signature rustic cuisine with Mediterranean and Asian influences.
Unlike some ragus, which take hours to cook, “Apple-Pork Ragu with Pappardelle” is quite quick to make. It’s a powerhouse, too, with the sweetness of apples playing off the richness of pork and bacon, and the saltiness of capers. Ladle over homemade fresh paparadelle or most any store-bought dried pasta. (I used orechiette.)
