Garganelli con Maiale in Guazetto
Garganelli con Maiale in Guazetto

Maiale in Guazetto

  • ½ cup dried porcini mushrooms
  • 4 whole cloves
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • ¼ cup extra-virgin olive oil
  • 2 1/2 lbs cubed pork
  • freshly ground black pepper
  • ½ cup chicken liver, trimmed and finely chopped
  • 3 medium onions, chopped
  • 8 oz ventrèche, thick-sliced
  • 1 cup dry white wine
  • 3 tablespoons tomato paste, plus 2 teaspoons
  • 4 cups beef broth
  • ½ cup Parmigiano-Reggiano, freshly grated, plus more for serving

Garganelli, made from basic egg pasta dough

Soak the porcini in 2 cups of warm water until softened, about 30 minutes. Drain the porcini, reserving the liquid. Rinse the mushrooms and chop them coarsely, discarding any tough bits. Strain the soaking liquid through a sieve lined with cheesecloth. Set the liquid and chopped mushrooms aside. Tie the cloves, bay leaves, and rosemary securely in a small square of cheesecloth.

In a large casserole heat the oil over high heat. Add the pork pieces and sprinkle lightly with salt and pepper. Cook until lightly browned, about 10 minutes. Remove the pork pieces.

Add the onions to the casserole, season them lightly with salt and pepper and cook until golden, about 5 minutes. Add the chicken livers and cook them, turning as necessary, until browned, about 4 minutes. Add the chopped porcini and cook, stirring, until they are dry, about 5 minutes. Add the wine and cook, stirring, until nearly evaporated, about 4 minutes. Stir in the tomato paste until the vegetables are coated. Add the reserved porcini liquid and about 1/2 cup of the beef broth and bring to a boil. Return the pork pieces to the pan and tuck the cheesecloth packet into the liquid. Cover the casserole partially and simmer gently until the liquid is reduced by about half, about 15 minutes. Continue simmering, adding beef broth 1/2 cup at a time and waiting until the liquid is reduced by half before adding more, until the pork is tender and the liquid is velvety, about 1 hour. Remove and discard the cheesecloth packet. Remove the meat and shred it coarsely. Return it to the sauce and reheat before serving.



  • 3 cups “00” Italian flour – or all-purpose flour
  • 4 large eggs
  • ½ teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • warm water as needed

Place 3 cups of flour in a mound on a wooden surface, Make a well in the center of the mound. Beat the eggs, olive oil and salt together in a small bowl. Pour them into the well. With your finger, slowly incorporate the flour into the eggs until it is mixed.

Knead the remaining flour into the dough until a rough and slightly sticky dough is formed.

Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Repeat the gathering and pushing motion several times, then press into the dough, first with the knuckles of one hand, then with the other, several times. Alternate between kneading and ‘knuckling’ the dough until it is smooth, silky and elastic-it pulls back into shape when you stretch it. The process will take about 10 minutes of constant kneading. Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.

To shape garganelli:

Run pasta through a pasta roller to about the second-thinnest setting. Cut into squares about 1-1 1/2″. moisten one corner with a bit of water or egg and, from the opposite corner, roll around a wooden spoon handle or chopstick. Roll pasta down a grooved gnocchi board, pressing to create ridges and seal each piece of pasta.

Cook in boiling salted water about 6 minutes.