Cook The Book: Pork Agnolotti With Tomato Marmellata And Crisp Pancetta

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

For the pasta dough: 6 cups semolina flour

20 egg yolks

Semolina, for dusting

For the vegetable stock: 16 to 20 cups water

1 carrot

1 stick celery

1 onion

1 fennel bulb

For the filling: 3/8 cup extra-virgin olive oil

One 10 to 11 pound pork shoulder, cut into 1-inch chunks

5 white onions, sliced thickly

A little less than one 6 ounce can of tomato paste

2 tablespoon kosher salt, or more to taste

12 black peppercorns

4 bay leaves

3 cups white wine

3 cups vegetable stock

For the Tomato Marmellata: 3/8 cup extra-virgin olive oil

2 cloves garlic, sliced

6 to 7 San Marzano canned tomatoes, strained

1 tablespoon salt

Leaves from one large bunch fresh thyme

For the pancetta: 5 to 6 ounces thinly sliced pancetta

2 eggs, beaten with 3 teaspoons water


Thyme leaves

Olive oil

Cracked black pepper

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