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Orecchiette with Fennel Sausage and Swiss Chard
SERIOUS EATS27Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch Swiss chard
- 1/4 cup extra-virgin olive oil
- kosher salt
- 1/2 Spanish onion (large yellow, thinly sliced)
- 12 garlic cloves (thinly sliced lengthwise)
- 2 arbol chiles (dried)
- 3/4 lb. sausage (Fennel, recipe follows)
- 1/2 tsp. aleppo pepper
- 1 cup chicken stock (or 1/4 cup salted pasta water mixed with 1/4 cup plain water)
- 3 Tbsp. unsalted butter
- kosher salt
- 12 oz. orecchiette
- 3 Tbsp. extra virgin olive oil (finishing-quality)
- 1/4 cup parmigiano reggiano (freshly grated)
- 2 tsp. fennel (pollen)
- 2 Tbsp. bread crumbs (toasted)
- 3 Tbsp. fennel seeds
- 4 lb. boneless pork shoulder
- 1 lb. fatback (pork)
- 3 Tbsp. chopped garlic (finely, about 10 large cloves)
- 2 Tbsp. kosher salt
- 2 Tbsp. sugar
- 2 Tbsp. freshly ground black pepper
- 2 Tbsp. paprika
- 1 Tbsp. fennel (pollen)
- 1/4 cup red wine vinegar
- 3/4 cup ice water
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