Ingredients
For the Ribs:
5 lbs. Pork Loin Ribs
4 Chicken Apple Sausage
Marinade:
1/4 c. Extra Virgin Olive Oil
1/4 c. Paprika
2t Dried Italian Mixed Herbs
2t Cumin
2t Dried Chili Flakes
1t Fresh Ground Pepper
2t Kosher Salt
1T Brown Sugar (or honey)
4 Cloves Garlic (chopped
fine)
Generous Splash of Good Whiskey (Optional)
Pasta, Broccoli and Cheese:
20 oz. Fresh Tagiatelle
2 lbs. Broccoli Crowns
8oz. Fontina Cheese
8oz. Creme Fraiche
8oz. Freshly Grated Parmesano Reggiano
4 Cloves Garlic (finely chopped)
Salt and Pepper to taste
2 Large Egg Yolks
More Parmesano Reggiano for Finish
Extra Virgin Olive Oil for Finish
Preparation
Ribs: Thoughly mix marinade ingredients together in a small bowl. Place ribs and sausage in a non reactive container and throughly massage in the marinade. Cover with plastic wrap and refrigerate for 2 days. Slow grill ribs and sausage. When done, allow to rest for 10 minutes prior to carving. Pasta: In a double boiler, add cheeses, creme fraiche, garlic, salt and pepper to taste. When melted, remove from heat and whip in egg yolks. Keep warm. Boil 6-8 quarts of salted water. Cook pasta and broccoli crowns 2-3 minutes. Drain pasta and broccoli reserving 2 cups of pasta liquid. In a large serving bowl, toss together pasta and cheese mixture. If cheese sauce is too thick, add pasta water slowly by tablespoons until desired consistency is reached. Taste and season with salt and pepper as necessary. Drizzle with a very good Extra Virgin Olive Oil and freshly grate more parmesan all over. Serve immediately with ribs and sausage. Fresh hot bread is also a good addition to this meal. Enjoy!
