Serves 8
Ingredients
¼ cup olive oil, plus more for serving
2 medium shallots, finely chopped
¼ cup coarsely chopped fresh flat-leaf parsley
1 lb ground pork
1 lb fresh mushrooms, chopped
½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
½ cup ricotta cheese
Directions
In a large sauté pan, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley and cook 1 minute more. Add pork and cook until no longer pink. Add mushrooms and cook, about 10 minutes longer until liquid evaporates. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
Garlic Cream Sauce
1 tbsp butter
3 large cloves garlic, thinly sliced
1 cup heavy cream
Directions
In a medium sauté pan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add cream and increase heat. Allow cream to simmer until it has thickened. Season to taste with salt and pepper.
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