Garganelli
Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil
Chef Stefano Secchi of Rezdôra | New York
“In this dish, we are crossing the cultures of Lazio and Emilia Romagna. We’re using some ingredients most commonly associated with Lazio—Pecorino Romano PDO and guanciale—combined with some ingredients and techniques most associated with Emilia Romagna—soffrito and garganelli.” - Chef Stefano Secchi
Adapted by StarChefs | september 2023
INGREDIENTS
Garganelli:
211 grams 00 flour
2 eggs, room temperature
3 egg yolks, room temperature
5 grams extra virgin olive oil
Semolina flour
Guanciale Ragù:
300 grams ground guanciale
50 grams minced yellow onion
50 grams minced celery
50 grams minced carrot
30 grams tomato paste
75 grams white wine
300 grams ground pork shoulder
200 grams low-sodium chicken stock
Sea salt
Ground black pepper
Crema di Pecorino Romano PDO:
100 grams heavy cream
60 grams grated Pecorino Romano PDO
To Assemble and Serve:
5 grams extra virgin olive oil
METHOD
For the Garganelli:
In a mixing bowl, add 00 flour and make a small well. Using a fork, slowly incorporate eggs, yolks, and olive oil to the well until dough begins to come together. Using your hands, knead dough until all ingredients are well combined. Transfer dough to a porous surface and continue kneading until dough is smooth and bouncy. Tightly cover in plastic wrap and let sit 30 minutes at room temperature. Dust a sheet tray with semolina flour and set aside. Once dough is proofed, divide into four equal portions. Roll through a pasta machine on the second thinnest setting, then using a knife, cut dough into 1.5-inch squares. Starting at the corner closest to you, carefully roll the dough, pressing to seal and join the ends. Transfer to a sheet tray, cover, and refrigerate.
For the Guanciale Ragù:
In a large saucepan over medium heat, render guanciale until crispy. Remove from pan and set aside. Add minced vegetables to the rendered fat and cook until carrots are slightly browned. Add tomato paste and continue to cook until carrots are browned. Deglaze pan with wine, then cook until liquid is nearly evaporated. Reduce heat and stir in pork and chicken stock. Simmer 2 hours, or until the mixture reaches desired consistency. Taste and adjust seasoning with salt and pepper as needed. Transfer to airtight containers and refrigerate.
For the Crema di Pecorino Romano PDO:
In a small saucepan over low heat, bring cream to a simmer, whisking constantly. Remove from heat and stir in cheese. Using an immersion blender, blend mixture until smooth. Transfer to an iSi canister with two charges and set aside.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Add 50 grams Garganelli and cook 3 minutes, or until just al dente. Strain, reserving 1 cup pasta water, and set aside. In a sauté pan over medium heat, bring 30 grams Guanciale Ragù to a boil. Add cooked Garganelli and stir 30 seconds, or until pasta is liberally coated. Add pasta water if needed to loosen Guanciale Ragù. Transfer mixture to a serving bowl. Drizzle with olive oil, then finish with 3 dots Crema di Pecorino Romano PDO.
