- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Roasted Pork Butts into Pork Daube
Posted on 6/25/18 at 2:25 pm to Cajunate
Posted on 6/25/18 at 2:25 pm to Cajunate
The single best dish I ate on a recent trip to Sicily was a wide fresh pasta topped with a pork ragu. It was amazing & looked very similar to yours....though I suspect this version had a few trotters simmered in it, as the sauce was incredibly silky (lots of collagen in those pigs' feet).
Yours looks great....
Yours looks great....
1
Posted on 6/26/18 at 6:33 am to hungryone
Thanks! The pasta is something that can be changed easily. My pork here can be served on preferably penne or a wide pasta as you mention but this dish can be served on rice or even just draped over warmed and buttered Dorignac's St. Joseph or even French bread. Built in sopping bread that way! Lol.......
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News