Classic Italian flavours blend together to compliment this pork dish served over Orecchiette pasta made from spelt flour. Orecchiette or ‘small ears’ in Italian is a popular style of handmade pasta typically served around southern Italy. This dish uses a version made with spelt flour which is easier to digest, has plenty of flavour and includes many health benefits. You can use any pasta and if you can’t find it in the supermarkets you can always have a go at home as this type of pasta doesn’t require any gadgets to make.
Ingredients (Serves 2-3)
- 300-400g Pork Fillet (diced small)
- 400g Orecchiette
- 1 lemon
- 200g Pecorino Cheese
- Handful of sage
- 1 tbsp capers
- Salt and pepper to season
Method
- First get a pan of salted water on the boil. This will be used later to cook the pasta.
- Start by frying the pork fillet in a little olive oil with some salt and pepper.
- When the pork has a golden brown colour all over add the zest and juice of one lemon, mix together then add the capers and a few chopped sage leaves.
- Plunge the pasta into the bow boiling water and return to the pork, at this stage it’s time to add the pecorino cheese. Mix well and if the cheese is starting to mould together add a splash of cold water, ideally as the cheese melts it will create a sauce like consistency that will hold everything together.
- Check the pasta is ready by taking a piece out of the pan, some people prefer a bite to the pasta and others not, it’s completely up to you. The Orecchiette is best served with a slightly chewy texture.
- Drain the pasta when ready and add to the pork and pecorino.
- Garnish with plenty of freshly cracked black pepper and some extra sage leaves.
- Serve with a chilled glass of white wine and enjoy : )