Ham Hock Cavatappi

Mustard Greens, Spicy Tomato Sauce, Parmesan, Basil

Chef Darrell Boles of Little Donkey | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

Cavatappi:
Yield: 3 pounds
1.5 kilograms semolina flour
8 grams baking soda
40 grams toasted caraway seed, ground

Ham Hocks:
Yield: 15 pounds
6 sprigs rosemary
6 sprigs thyme
3 sprigs sage
Canola oil
6 white onions, roughly chopped
1 head celery, roughly chopped
6 carrots, peeled and chopped
20 cloves garlic
2 cups tomato paste
40 pounds smoked ham hocks
3 liters red wine
8 quarts chicken stock

Mustard Greens:
Yield: 8 cups
Olive oil
1 white onion, diced
¼ cup minced garlic
2 tablespoons red chile flake
4 bunches mustard greens, cleaned, rinsed, and chopped
1 quart white wine
Kosher salt
Ground black pepper

Tomato Sauce:
Yield: 12 quarts
Olive oil
2 white onions, roughly chopped
2 stalks celery, roughly chopped
1 carrot, peeled and roughly chopped
3 cloves garlic, minced
¼ cup dried oregano
2 tablespoons toasted coriander seed, ground
3 tablespoons toasted fennel seed, ground
2 tablespoons red chile flake
¼ cup chopped Calabrian chile
Four 10-pound cans whole plum tomatoes
Kosher salt
Ground black pepper
1 bunch basil

To Assemble and Serve:
Yield: 1 serving
1 tablespoon butter
Grated parmesan cheese
Chopped basil

METHOD

For the Cavatappi:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, baking soda, and caraway. With the machine running, slowly stream in 450 grams water. Mix 7 minutes, or until desired dough consistency is achieved.. Let dough rest 10 minutes. Using an extruder, extrude dough into cavatappi shape. Transfer pasta to an airtight container and reserve.

For the Ham Hocks:
Heat oven to 225°F. Make a sachet with herbs and set aside. In a large rondeau over medium flame, heat canola oil. Add onions, celery, carrots, and garlic and cook 10 minutes, or until vegetables have softened. Add tomato paste and cook additional 5 minutes, or until tomato paste has caramelized. Stir in ham hocks, then deglaze pan with wine. Bring mixture to a boil, then add stock. Bring mixture to a boil, then cover pan and cook in oven 12 hours. The next day, remove from oven and let cool. Strain mixture, reserving solids and liquid separately. Pick meat from bones. On a work surface, roughly chop ham hocks. Transfer to an airtight container and reserve. Discard herb sachet. In a Vitamix Commercial blender, purée cooked vegetables with reserved cooking liquid until smooth. Transfer to an airtight container and reserve.

For the Mustard Greens:
In a sauté pan over medium flame, heat oil. Sauté onions until translucent, then add garlic. Cook 1 minute. Add red chile flakes and cook additional 30 seconds. Add greens and wine. Bring mixture to a simmer. Cook until greens are wilted. Taste and adjust seasoning with salt and pepper. Reserve.

For the Tomato Sauce:
In a saucepan over medium flame, heat oil. Cook onion, celery, and carrots 8 minutes, or until vegetables are softened. Add garlic and cook additional 1 minute. Add oregano, coriander, fennel, red chile flakes, and chiles. Cook 1 minute, then add tomatoes. Bring mixture to a simmer and cook 1 hour. Taste and adjust seasoning with salt and pepper. Remove from heat and stir in basil. Transfer sauce to a Vitamix Commercial blender and purée until smooth. 

To Assemble and Serve:
Bring a pot of salted water to a boil. Cook desired amount Cavatappi until al dente. Reserve. In a sauté pan over medium heat, add 1 cup reserved Ham Hock braising liquid, 4 ounces chopped Ham Hocks, and 2 ounces Mustard Greens. Cook until warmed through. Add 3 ounces Tomato Sauce and cook until sauce has thickened. Add cooked Cavatappi and butter. Toss to coat in sauce, then transfer mixture to a serving bowl. Top with grated parmesan and basil.

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