European
Portugal - Pasta and Grains
Massa à Lavrador
Chef's Menu Description
Portugal's hearty farmer's pasta stew: elbow macaroni cooked in a rich, paprika-scented broth with tender pork or beans, savoy cabbage, carrot, and chouriço.
Ingredients
- • 300g elbow macaroni or shell pasta (macarrão riscado)
- • 200g pork ribs or diced pork shoulder, 100g smoked chouriço sliced
- • 1 onion chopped, 2 cloves garlic minced, 1 carrot diced
- • 200g savoy cabbage, roughly chopped
- • 200g cooked red kidney beans, 1 tbsp tomato paste, 1 tsp sweet pimentão doce
- • 900ml meat broth, 3 tbsp olive oil, salt and pepper
Preparation Steps
1
Phase 1
In a heavy pot, brown the diced pork and sliced chouriço in olive oil for 6 minutes. Remove to a plate.
2
Phase 2
In the rendered fat, sauté onion, garlic, and carrot for 6 minutes. Add tomato paste and pimentão doce, cooking for 1 minute.
3
Phase 3
Return meats to pan, pour in meat broth, and add chopped savoy cabbage and cooked beans. Simmer for 15 minutes until vegetables are tender.
4
Phase 4
Add the macaroni straight into the simmering stew. Cook for 8-10 minutes until pasta is tender and broth has enriched into a thick, comforting stew. Serve piping hot.