Pork ragu cuts pricey ingredients, leaves flavor

09/30/2010 | New York Times (tiered subscription model), The

A pork-based pasta sauce created by Nick Anderer, the chef at Maialino in New York's Gramercy Park Hotel, is modified to use pork shoulder instead of suckling pig, and leaves out the veal stock. The original recipe was intended to use ingredients left over in a high-end restaurant, but the new recipe is delicious in its own right.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA