Ghagin Grieg or Tork
Ingredients
- 70 g butter
- 1 onion, finely chopped
- 300g minced lean pork or lamb
- 2 rashers of bacon, finely chopped or minced
- Salt and pepper
- 3 bay leaves
- 1 gls dry white wine
- 350g ditali pasta ( Zibeg)
- 1 lt hot chicken stock ( approx)
- 1 heaped tbs grated pecorino FIORUCCI
- 1 heaped tbs grated parmesan FIORUCCI
- Knob of butter to finish
Method
Melt butter in a deep pot and add the onion. Fry till softened but not coloured. Add minced meat and bacon . Season and fry till browned. Add bay leaves. Douse with the wine and leave to evaporate. Throw in the pasta and stir well. Start adding hot stock and cook as a risotto, stirring often. When pasta is al dente add the grated cheeses and stir well. Finally finish off by adding a knob or two of butter and mix in till melted.