Monday, February 6, 2012

2-6...Fettuccine with endive and ground pork

I bought a bunch of endive several days ago thinking I would make wedding soup, but subsequently lost interest.  However the endive is sitting there, looking at me every time I open the refrigerator, and I'm sure if it could talk it would be saying..."hey, it's cold in here, what in the hell are you waiting for?"

So, tonight the endive gets cooked.  The question is...if not soup or beans and greens, how?  After checking the freezer and realizing I had two packages of ground pork, I found tonight's dinner.


Fettuccine (al dente brand "straw and hay", a combination of egg and spinach fettuccine)
Ground pork
Celery, chopped
Carrots, chopped
Olive oil
Sweet vermouth
Garlic, onion
Lemon juice
Penzy's Italtian seasoning, or dry basil, oregano, and thyme
Red pepper flakes


Brown the pork and remove.  Cook the garlic, onion, carrots and celery in olive oil with the red pepper flakes and seasoning until soft.  Add the pork and juice from a half of lemon, wait for about 5 minutes and add the wine and simmer.

Blanch the endive in the pasta water for about 3-4 minutes and add to the pan.

Add the cooked pasta to the pan, mix well, and drizzle with olive oil and serve.

Waiting for the pasta...


This dish merits a 3D!  Delightful, delectable, and delicious.  There is a lot of room for varying the ingredients and spices, but the basic combination of the pork, and endive, with a touch of sweet vermouth is essential.  All that is lacking is a good name for the dish.

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