Two Recipes from Piedmont

Tagliatelle with Sizzled Sage

Tagliatelle with Sizzled Sage

INGREDIENTS Serves 4

• 8oz fresh tagliatelle pasta
• Kosher salt
• 4 tablespoons unsalted butter
• 1/2 cup sage leaves
• Freshly ground pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

In a large skillet, melt the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 3 minutes. Season the sage with salt and pepper. Using a slotted spoon, transfer the sage to a plate; reserve the butter.

In a large pot of boiling salted water, cook the pasta, stirring, until al dente, about 1 minute. Drain the pasta, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot, toss with the reserved butter and pasta cooking water and season with salt and pepper. Transfer to a large bowl and scatter the sage leaves and the 1/4 cup of cheese on top. Serve at once, passing additional cheese at the table.

Braised Chops with Cipollini and Olives

Braised Chops with Cipollini and Olives

INGREDIENTS Serves 4

• 1/4 cup extra-virgin olive oil
• Four 3/4-pound pork shoulder blade chops, each 1 1/4 inches thick
• Salt and freshly ground black pepper
• 6 ounces Black Forest Bacon—sliced 1/2 inch thick, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 5 large garlic cloves, finely chopped
• 2 rosemary sprigs
• 4 whole cloves
• 1/2 cup plus 1 tablespoon dry red wine
• 2 cups chicken stock
• 1 pound unpeeled baby cipollini onions
• 2/3 cup assorted olives, including Niçoise olives, rinsed
• 3 tablespoons chopped parsley

Preheat the oven to 325°. In a skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper and add 2 chops to the skillet. Cook over moderately high heat, turning once, until browned, 6 minutes total. Transfer to a roasting pan and repeat with 1 more tablespoon of oil and the remaining 2 chops.

Add the bacon and the remaining 2 tablespoons of oil to the skillet; cook over moderate heat until the bacon is lightly browned. Add the onion and garlic, cover and cook over low heat, stirring, until softened. Add the rosemary and cloves and cook for 1 minute. Add 1/2 cup of the wine and boil over high heat for 1 minute. Add the stock and bring to a boil.

Pour the bacon mixture over the pork chops. Cover the roasting pan with foil and bake for 45 minutes. Turn the chops, cover and cook for 30 minutes longer.

Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes. Transfer to a plate and let cool, then trim and peel the onions.

Add the onions and olives to the roasting pan, nestling them in the liquid. Bake uncovered for 20 minutes.

Transfer the pork, onions and olives to a platter, cover with foil and keep warm. Discard the cloves. Set the pan over high heat and boil the liquid until reduced to 3/4 cup, 5 minutes. Add the remaining 1 tablespoon of red wine to the sauce and pour it over the chops. Sprinkle with parsley and serve.