Žrnovski Makaruni with Smoked Pork and Vegetables
75% autentično · Croatian (Regional Twist)
A creative variation of Žrnovski Makaruni, incorporating smoky flavors from pancetta or smoked pork and adding a medley of Mediterranean vegetables for a richer, more complex dish.
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Sastojci
- Durum wheat semolina400g
- Waterapprox. 200ml
- Salt1 tsp
- Smoked pork belly (pancetta) or prosciutto150g
- Red bell pepper1
- Zucchini1 medium
- Cherry tomatoes200g
- Garlic3 cloves
- Olive oil3 tbsp
- White wine50ml
- Fresh basilfor garnish
- Black pepperto taste
Koraci
- 1
Prepare the Žrnovski Makaruni dough as per the traditional recipe (steps 1 & 2 of the traditional recipe). Let it dry slightly.
- 2
Dice the smoked pork belly into small cubes. Chop the bell pepper and zucchini into bite-sized pieces. Mince the garlic. Halve the cherry tomatoes.
- 3
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced smoked pork and cook until crispy. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 4
Add the chopped bell pepper and zucchini to the skillet. Sauté for 5-7 minutes until tender-crisp. Add the minced garlic and cook for 1 minute until fragrant.
- 5
Add the halved cherry tomatoes and cook for another 3-4 minutes until they start to soften. Pour in the white wine and let it bubble and reduce slightly.
- 6
Cook the Žrnovski Makaruni in plenty of salted boiling water until al dente. Drain, reserving about 1/2 cup of pasta water.
- 7
Add the drained pasta to the skillet with the vegetables. Add the crispy smoked pork back into the skillet. Toss everything together. If the pasta seems dry, add a little reserved pasta water to create a light sauce.
- 8
Drizzle with the remaining 1 tbsp of olive oil. Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
