Tagliatelle with Roast Pork Shoulder and Fava Beans
Region: Italy
Category: Pasta with Pork
Season: Spring
Difficulty: Easy and Quick

In order to make this dish you will need some leftover stewed pork shoulder that should have cooked for about 8 hours at 225ºF or you could make this at the same time as a Slow-Roasted Pork Shoulder (see below).  However, if you want to make this from scratch, heat a little olive oil in a Dutch oven and cook some pork shoulder (it might be labeled "pork stew meat" in the supermarket) over medium heat with salt and pepper until crispy brown, about 30 minutes, adding small amounts of water.  “Young” fava beans are removed from pods that are about 5 inches long or shorter.  They are tender enough to be able to eat them in their skins.  If you like you can serve the dish with parmigiano cheese, although I don’t feel its necessary for the already intense flavor.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

2 pounds young fava bean pods, shelled

1 ripe tomato, peeled and chopped

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh basil

3/4 pound tagliatelle or fettuccine

3/4 pound roasted pork shoulder, shredded

1. Bring a large saucepan of lightly salted water to a boil, then cook the shelled fava beans until tender, about 10 minutes.  Drain and set aside with the tomato, olive oil, and basil.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl and toss with the fava bean mixture and some of the shredded roasted or stewed pork shoulder.  Serve hot.

Variation: 

Note: 

Posted: 12/20/2006

Referenced Recipes:

Slow-Roasted Pork Shoulder