Name: Penne al sugo di maiale e acciughe (Penne with roast pork juices and anchovy sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 garlic clove, chopped; freshly grated Parmesan cheese; 2 tbsp chopped flat-leaf parsley; 1 tbsp Italian 00 flour; 4 tbsp olive oil; grated rind and juice of 1 unwaxed lemon; 150 ml/5 fl oz/⅔ cup dry white wine; salt and freshly ground black pepper; 1 kg/2 lb 4 oz joint of pork shoulder or belly, boned and firmly tied; 150 ml/5 fl oz/⅔ cup meat stock or water, heated; 50 g/1¾ oz/4 tbsp unsalted butter; needles from a 20 cm/8 inch sprig of fresh rosemary; 6 anchovy fillets, chopped; 350 g/12 oz penne

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This recipe will provide two dishes: this pasta dish, and a well-flavoured piece of pork to have cold the next day. The cold pork is delicious with any sort of salad: green, potato, green bean or, especially, fennel.

Ingredients

1 kg/2 lb 4 oz joint of pork shoulder or belly, boned and firmly tied

Method

Preheat the oven to 180°C/350°F/gas mark 4.

In a heavy-bottomed casserole big enough to hold the meat comfortably, heat half the butter and the oil. Add the garlic, anchovy fillets and rosemary and fry for a few minutes, mashing the anchovies with a fork.

Add the pork a