Pulled Pork Pappardelle: Oscar Dinner Flashback

Four years ago we lived in San Francisco and “Dinner with David” was born in our tiny little kitchen. On Oscar night that year, I tried a milk-braised pork recipe. The following year, we feasted on fiber-rich turkey meatballs and pasta. Things haven’t changed all that much. So tonight I decided to revisit the pork recipe, this time using almond milk and pappardelle noodles.



  • Place two halves of pork tenderloin in baking pan; sprinkle with salt, pepper, fresh nutmeg and 2 diced garlic cloves
  • Pour almond milk over the mixture until the liquid reaches the midline of the pork
  • Cover with foil and bake at 350 degrees for 2-3 hours, checking and rotating every 30-60 minutes
  • Once the meat falls apart at the slightest touch, then remove it from the oven
  • Cook pappardelle noodles separately; drain
  • If meat needs more moisture or sweetness, then stir with olive oil and maple syrup
  • Serve a spoonful of pork over a bed of noodles
  • Be thankful that you can eat carbs and meat without having to worry about squeezing into a red carpet gown

There will be Breadcrumbs

I’m always in search of fresh, handmade pappardelle, so when I found it at Bi-Rite Market, I was excited to get to work on a new recipe. With leeks on hand, I searched around and found this recipe.

I enjoyed the process of cleaning and prepping the leeks – they’re such a gorgeous color. And the rosemary smelled delightful.

But things took a turn for the worse when I (ignored the recipe) and dumped the entire breadcrumb mixture into the finished pasta. Those thick, buttery ribbons got lost in the sandy coating.

Lesson learned: treat breadcrumbs like salt, unless you’re making Mac & cheese or gratin.

Farmer’s Market Finds

This morning we took a stroll through the Mountain View Farmer’s Market and picked up some summer goodies…berries, apricots, artichokes, and vegan pappardelle from Santa Cruz Pasta Factory – which I served for dinner with pesto (see below).




I boiled the pappardelle noodles in salted water to go with homemade spinach walnut pesto from my previous post. To make the pesto a little more creamy, I thawed it in a sauce pan over medium heat, and added about a tablespoon each of whipping cream, olive oil and parmesan. Once the sauce was added to the drained pappardelle noodles, I cooked the mixture over low heat and added more salt. The pasta was served with freshly grated parmesan.



Happy summer!

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The Golden Egg

Sheets of fresh egg noodles = golden opportunity. Last week I played around with the Pasta Shop egg noodle sheets I purchased at the Ferry Plaza Farmer’s Market. Here’s what I came up with:

  • Pappardelle with turkey meatballs – I cut the first 3 pasta sheets into 1-inch strips and boiled until al dente. For the meatballs, I combined ground turkey, chopped celery, 1 egg, and shredded gruyere, and baked in the oven until cooked through. Serve with shredded gruyere and olive oil. Hearty, but still somewhat healthy.
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  • Butternut squash cannelloni – inspired by “Squash, Sage and Ricotta Cannelloni” from Everyday Food. My version consisted of the remaining sheets of egg noodles cut into about 20 lasagna-size noodles, and Parmesan and Gruyere instead of ricotta. I also didn’t have sage which would have been nice with the butternut squash, but the results were still delicious. If you use Gruyere like I did, make sure you let it get bubbly and golden, which really brings out the flavor. This recipe made lots of leftovers!




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Recipe Remix – Pappardelle at Fiamma

I had a delightful pappardelle dish at Fiamma in Las Vegas this weekend, which couldn’t be terribly difficult to recreate at home. (Especially considering our affinity for anything involving pappardelle.)

Fiamma’s menu cites “black truffle crema” and wild mushrooms. I detected freshly ground pepper as well. Here are some possible ingredients and similar recipes from around the Web – stay tuned for the results!

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