Tiny Kitchen Recipes: Winter minestrone from David Tanis

Thaw out and survive New York City’s bone-chilling winter with a piping-hot bowl of the season’s vegetables

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  • Photograph: Gentl & Hyers

    Winter minestrone from One Good Dish

  • One Good Dish by David Tanis

Photograph: Gentl & Hyers

Winter minestrone from One Good Dish


Welcome to Tiny Kitchen Recipes, a feature in which we ask chefs, writers and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage. 

RECOMMENDED: All recipes from us

'Tis the season for soups and stews, and we've got you covered with this soul-warming winter minestrone. It's from New York Times Dining and Wine "City Kitchen" columnist and former Chez Panisse chef David Tanis's newest cookbook, One Good Dish—and we have a feeling one good bowl of this will help get you through a chilly winter night.

Winter minestrone from One Good Dish by David Tanis

Ingredients:

- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 1⁄2 lbs coarsely ground pork 
- 2⁄3 cup 1⁄4-inch-diced pancetta
- 1⁄2 tsp chili flakes
- 3 large garlic cloves, minced
- 1 medium onion, minced 
- 2⁄3 cup finely diced carrots
- 2⁄3 cup finely diced celery
- 2⁄3 cup chopped flat-leaf parsley
- 3 1⁄2 tbsp tomato paste
- 2⁄3 cup dry red wine
- 1 14-oz can Italian cherry tomatoes, drained and smashed, or canned diced tomatoes
- 2 cups water
- 2 tsp kosher salt, plus more to taste
- freshly cracked black pepper
- 1 lb fusilli 
- finely grated Parmigiano-Reggiano and fresh ricotta for finishing

In a heavy stockpot or a Dutch oven, melt the butter with the olive oil over medium-high heat. Add the ground pork (cook in batches if necessary) and cook just until golden; be careful not to overbrown. Using a slotted spoon, remove the meat from the pot and set aside. 

Add the pancetta to the pot and cook gently over medium heat until the fat is rendered and the meat begins to crisp. Stir in the chili flakes and garlic, and cook until fragrant, about 1 minute. Add the onion, carrots, celery and parsley, and cook until the onion is translucent, 10 to 15 minutes. Stir in the tomato paste and cook for 2 minutes, then add the red wine and bring to a simmer. 

Add the pork to the pot, along with the tomatoes, water and salt. Bring the mixture to a simmer, cover the pot with a tight-fitting lid and simmer for 40 minutes. 

Remove the lid and continue to simmer until the ragù has thickened nicely, 15 to 20 minutes longer. Season to taste with salt and pepper. Let the ragù cool to room temperature, then refrigerate until thoroughly chilled. 

Remove and discard about two thirds of the fat that has settled on the surface of the ragù, leaving the remaining third to be incorporated back into the sauce. 

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. 

While the pasta is cooking, in a very large skillet (or a Dutch oven), warm the ragù over medium heat. 

Toss the fusilli into the skillet with the ragù and cook until al dente, 1 to 2 minutes. If the sauce seems dry, add a few tablespoons of water. 

Divide the pasta among 4 individual serving plates or bowls. Finish each with a sprinkle of Parmigiano-Reggiano and a dollop of ricotta.

Serves 4 to 6

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.


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