Pasta alla Genovese
INGREDIENTS
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100 grams delicate extra virgin olive oil**
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1 tablespoon of lard
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1 pound of meat shanks, one type or a combination of pork, veal & beef
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2-3 pork ribs
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1 cup dry white wine
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1 tablespoon tomato paste
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3 bay leaves
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6 pounds of white onions, sliced very thin
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120 grams whole milk
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1 tablespoon salt, plus more to taste
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1 pork rind “involtini” rolls, optional (see below)
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Grated pecorino cheese for garnish, plus more for the pork rind rolls
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Grated Parmigiano Reggiano cheese for garnish plus more for the pork rind rolls
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Pork Rind Roll (Involtini di cotica di maiale):
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1 pork rind
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1 clove of garlic, sliced
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7-8 leaves of flat parsley
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About 1 tablespoon grated pecorino cheese
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Salt, enough to cover the pork rind
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Freshly ground black pepper, enough to cover the pork rind
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To Make the pork rind roll: Stretch out the slab of pork rind. Sprinkle the slab with the garlic, parsley, cheese, salt and pepper. Roll up and tie with twine.
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