Pappardelle with Parmesan Cream and Cooked Pork Shoulder (Proibita): An Irresistible Embrace of Flavors
A Regal First Course
The pappardelle with Parmesan cream and Cooked Pork Shoulder Proibita are a refined and flavorful first course that wins over the palate with their simplicity and enveloping creaminess. The width of the homemade pappardelle pairs perfectly with the rich Parmesan cream, while the smoked cooked shoulder adds a touch of savoriness and an irresistible aroma. This dish is a true classic of Italian cuisine, ideal for a lunch or dinner with family or friends.
An Explosion of Flavor. The preparation of this dish is relatively simple, but the result is truly exceptional. The Parmesan cream is made with just a few ingredients: grated Parmigiano Reggiano, milk, and cream. The secret to a perfect cream is to stir continuously while cooking to avoid lumps. Once the cream is ready, cook the pappardelle in plenty of salted water and toss them with the cream and the Cooked Pork Shoulder (Proibita) cut into small cubes and lightly sautéed in a skillet with a drizzle of oil.
I fell in love with this dish right away; I prefer light, white sauces. The Cooked Pork Shoulder Proibita was given to me by a great charcuterie connoisseur to experiment with a recipe, and this spectacular dish was born…
But what is the Proibita cooked shoulder?
It is a new product that plays with our childhood memories, called Proibita because it goes against current food trends that favor everything lean, tasteless, and light. Produced by the Capitelli company in the province of Piacenza, it was the only Italian product to be awarded in the “meats and cured meats” category at the International Taste Award in Brussels. So, an all-Italian excellence, obtained from a cut usually considered among the least valuable in Italian butchery: the cooked pork shoulder.
Below are other fresh pasta recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 613.57 (Kcal)
- Carbohydrates 49.66 (g) of which sugars 2.36 (g)
- Proteins 28.74 (g)
- Fat 34.59 (g) of which saturated 6.62 (g)of which unsaturated 5.50 (g)
- Fibers 1.55 (g)
- Sodium 549.93 (mg)
Indicative values for a portion of 197 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups 00 flour
- 3 egg yolks
- 4 eggs
- to taste salt
- 1/2 cup whole milk (whole)
- 1/2 cup heavy cream
- 1 cup Parmigiano Reggiano PDO (24/36 months)
- to taste salt
- to taste pepper
- 10.6 oz roast pork shoulder (Proibita, thick slice)
- to taste extra virgin olive oil
Tools
recommended tools
- Pan Moneta 0001850228 Etnea – Pan with 2 Handles, Black, 11 in
- Pot Daniks Tokio Accacio Stainless Steel Pot with Lid, 3 Liters Ø 8.7 in | Pasta Pot with Built-in Colander | Induction Gas | Measurement Scale | Silver
- Cutting board IPEA Rectangular Plastic Cutting Board for Vegetables, Fruit, Food – Multipurpose Kitchen Cutting Board for Chopping and Serving Appetizers, Bread, Cheese – Washable Tray White
Steps for pappardelle with Parmesan cream
Here you can find the recipe for the Parmesan cream
Cook the pappardelle: In a pot of boiling salted water, cook the pappardelle al dente. In a non-stick skillet, heat a drizzle of oil and sauté the Cooked Pork Shoulder Proibita, cut into small cubes.
Drain the pappardelle and transfer them to the pan with the Parmesan cream. Add the Proibita and gently toss to emulsify. Plate and garnish with a sprinkle of grated Parmigiano Reggiano and a few cubes of Proibita; serve hot.
Storage and tips for preparing pappardelle with Parmesan cream
For an even more intense flavor, you can use Parmigiano Reggiano aged 36 months. You can enhance the dish with chopped walnuts or freshly ground black pepper. This is a perfect dish to serve with a glass of full-bodied red wine.
