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Penne con Sugo di Salsiccie - Penne with Sausage Sauce

Makes: 4 - 12" Pizzas or Serves: 12

 

1½ cup   warm water (110º F)

2 Tbl      active dry yeast

1 tsp       salt

4 cup      unbleached flour

1 lb         boneless pork butt, cut into 1” cubes

1             clove garlic

¼ tsp      freshly ground pepper

1/3 tsp    red pepper flakes

11 oz      Penne rigate

4 oz        pancetta, julienned

6 slices   ciabatta bread, cut at an angle

 

1.  Dough Preparation:  Prepare dough 4 hours ahead.  Mix water, yeast, oil and 3 cups of flour in Cuisinart.  Add the 4th cup of flour at the end so dough turns from paste to a large lumpy ball.  Add slightly more flour if ball is not firm.  Take out and hand kneed on a floured surface.

 

2.  Make into a ball. Oil the inside of a large bowl.  Push down in 2 hours.  (If dough is runny and sticky it is too warm). Add sour cream or buttermilk to heavy cream, then heat to 385° F and leave to stand in a warm place for 6 - 8 hours.  Make at least 2 days ahead.  Refrigerate.*

 

Make Ahead:  The snapper can be marinated overnight in the refrigerator.  The broth can be made the day before, cooled and refrigerated. * Take to the dinner at this stage.  Add remaining ingredients at the dinner just before serving.

 

Planning Committee: Ann Hand, Ann Jackson, Judy Dvorak

Recipe Sources:  Bobby Flay, Boy Meets Grill, January 2, 2006 TV show; Food and Wine, September, 2005  “Vietnam a la Cart”, September, 2005; Ruth Clark;  Rick Bayless; Dvorak Recipes.

 

 

 

 

 

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