Pasta Al Sangue Tagliatelle, Tete De Cochon Sugo, Spring Garlic, Ricotta, And Crispy Ears

• 2 pounds pig's ear crispy
• ricotta cheese seasoned with lemon zest, fresh herbs, salt
• garlic As needed, spring garlic, sauteed
• 1 pig's head split
• equilibrium brine with aromatics lemon peel, onion, garlic, thyme, parsley, bay leaves, black peppercorn
• olive oil As needed
• 1 1/2 pounds sweet onion small dice
• 1 1/2 pounds carrots small dice
• 1 1/2 pounds celery small dice
• 6 cloves garlic minced
• 1 bottle dry red wine
• 10 cans San Marzano tomatoes
• 1 pound butter
• salt As needed
• lemon juice As needed
• 1 bunch chervil chopped
• 9 cups semolina flour "00"
• 3 cups pig's blood
• salt As needed

1. 1. For the Tete de Cochon: Make enough equilibrium brine to fully submerge the two halves of the pig's head. Include lemon peel, onion, garlic, thyme, parsley, bay leaves and black peppercorn to flavor the brine. Brine the head overnight
2. 2. Preheat the oven to 325u0b0F. Place a medium rondeau over medium heat and add olive oil to coat the bottom of the pan. Add the onions, celery, and carrot to the pan and sweat the vegetables until they start to become tender. Add the garlic and cook for another few minutes until the garlic is fragrant. Add the red wine to the pot and bring to a boil to burn off the alcohol and reduce slightly. Add the San Marzano tomatoes and stir to combine. Season with salt and bring the sauce to a simmer
3. 3. Place each side of the split head into a hotel pan and cover with the sauce. Place a piece of cut parchment onto each hotel pan, pressing onto the surface of the sauce and pig's head. Cover the hotel pans with foil to tightly seal. Place the hotel pans in the oven and braise for 31/2 hours until the heads are completely fork-tender. When the heads are cool enough to handle, pick the meat and return it to the sauce, discarding the bones. Transfer the sauce to a large saucepot and hold warm
4. 4. For the Sangue Tagliatelle: In a mixer outfitted with a dough hook, combine the blood and "00" semolina flour and a few pinches of salt. Mix on low speed to start until the dough begins to form, gradually increase the speed until the dough forms a ball. Cover tightly in plastic wrap and rest for at least 30 minutes. Divide the pasta into workable amounts and dust the dough and your working surface with flour to prevent sticking. Run the dough through the largest setting on a pasta machine and decrease the settings as you go, rolling the pasta thinner with each pass until you have a length of dough about 18-inches long. Book the pasta by folding it in on itself. Rotate the dough 90u0b0 and repeat this step two more times to build lamination. Roll the pasta out to the desired thickness and length and hand-cut the pasta into ribbons. Hold the cut pasta on a parchment-lined sheet tray, dusted with flour. Keep the pasta covered to keep it from drying out
5. 5. To assemble the dish: Return the sauce to a simmer and fold in the butter, stirring to incorporate and emulsify. Taste and re-season if needed. Bring a large pot of salted water to a boil and cook the pasta in batches. Add the pasta directly to the pot of sauce, using a bit of pasta water as needed to thin and balance the sauce. Season the pasta with lemon juice and fold in chopped chervil to finish
6. Note: Crispy pig's ears can be made by cooking the ears with a circulator set to 190u0b0F for eight hours. Remove the ears, cool fully, pat dry, cut into strips and deep fry.

ricotta cheese, garlic, lemon peel, olive oil, sweet onion, carrots, celery, garlic, red wine, tomatoes, butter, salt, lemon juice, chervil, flour, salt

Taken from www.yummly.com/recipe/Pasta-Al-Sangue-Tagliatelle_-Tete-de-Cochon-Sugo_-Spring-Garlic_-Ricotta_-and-Crispy-Ears-2262900 (may not work)