Tagliatelle with Pigs’ Feet

Name: Tagliatelle with Pigs’ Feet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) tagliatelle noodles; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon (15 ml) olive oil; 1/4 cup (60 ml) white wine; 1 tablespoon (15 ml) Dijon mustard; 1 cup (250 ml) pork hock cooking liquid; 1 cup (250 ml) frozen peas; 2 cups (500 ml) shredded hock meat; 2 tablespoons (30 ml) butter; 1/3 cup (75 ml) chopped fresh basil; 1/2 cup (125 ml) grated Parmesan cheese; Salt and pepper

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Preparation 20 MIN

Cooking 10 MIN
Servings 4

Ingredients
Preparation

Ingredients

3/4 lb (375 g) tagliatelle noodles
1 onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon (15 ml) olive oil
1/4 cup (60 ml) white wine
1 tablespoon (15 ml) Dijon mustard
1 cup (250 ml) pork hock cooking liquid
1 cup (250 ml) frozen peas
2 cups (500 ml) shredded hock meat
2 tablespoons (30 ml) butter
1/3 cup (75 ml) chopped fresh basil
1/2 cup (125 ml) grated Parmesan cheese
Salt and pepper

Preparation

In a pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
In the same pot over medium heat, soften the onion and garlic in the oil, about 3 minutes. Deglaze with the wine, mustard and cooking juices. Bring to a boil.
Add the peas and continue cooking for 2 minutes. Add the pasta and meat and continue cooking until the pasta has absorbed most of the broth, about 4 minutes. Remove from the heat and add the butter, basil and cheese. Adjust the seasoning.

Tagliatelle with Pigs’ Feet

Ingredients

Preparation

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