so you want to host a dinner party?
plus a short recipe for cavatelli with braised pork ragu
quick n dirty tips to a blissful, stress-free dinner party:
alert the guests: knowing the quantity of people attending is key to determining how many dishes to make and how much of each dish to make. also WHO in particular is attending will help guide dish selection - vegetarians? gluten-free? lovers? friends?
pick a “theme”: and no, I don’t mean this in a kitsch-children’s birthday party way. it is simply easier to plan a menu if you have some common denominator. maybe spring vegetables are absolutely beaming - make that your focal point. or your just dying to make dishes from basque country. or a riff on a classic bbq theme just seems to fit your backyard with a pool.
use trusted recipes: there is no feeling more gut-wrenching than getting to the end of a recipe and reading “simmer for 4 hours” when your guests are due to arrive in 20 minutes. Or worse. the recipe doesn’t pan out. I made cavatelli (as seen below) a few times before the night of so I knew the best water:flour ratio and how much time it would take to make them.
balance the menu: variety is appreciated at dinner parties - both from those consuming and those cooking. having a few fun bites for people to nibble on (focaccia with caponata or a buttery cheese with crisp vegetables and crusty bread) gives you time to finish up hot main dishes.
plan (and cook) ahead: it’s unrealistic to cook everything day of so use time to your advantage! saucey-items (like ragu, pesto, aioli, caramelized onions, marinades etc.) last in the fridge for a few days and even taste better with time. doughs, pastries, breads can be made morning of or the day before, etc. think about what needs to be served hot and what doesn’t and cook in that order.
the set-up: for me, a dinner party is incomplete without fun table decor - I lean towards a bit of background music, candles, fresh cut flowers, a tablecloth.
Cavatelli with Braised Pork Ragu:
the cavatelli are quite easy to make and only require two ingredients: Semolina flour and water. I find this version of pasta dough less fussy than egg-based pasta dough. if you don’t have a gnocchi board you can use the back of fork.
the ragu is also not complicated but will require a few hours of bubbling away on the stove.
I loved making these shell-like pastas - cutting, rolling, and flicking. if you have any questions please reach out to me x
Cavatelli with Braised Pork Ragu
serves 4 people
for the cavatelli:
400g Semolina flour
200g lukewarm water with a pinch of salt dissolved into it
add semolina flour to a medium bowl and make a small well in the center. pour the water into this well, then, with your hands, mix together. knead the dough for ~5 minutes until smooth and elastic. when you press your finger into the dough it should spring back. let rest for 30 minutes loosely covered in plastic.
cut dough into six equal segments. roll each segment into a rope about a half inch thick, then cut the rope into little pea sized pieces. Using a gnocchi board (or the back of a fork), hold a piece of dough against the board and using your thumb press the dough into the board making a C shape with your thumb to roll the dough into the grooved surface. continue with the remaining dough. when you are finished, place the Cavatelli on baking sheet coated in semolina flour.
when ready to serve, boil in salted water until they float to the top.
for the braised pork ragu:
2 tablespoons olive oil
pancetta, cut into cubes
3 pounds pork (I used 2.5 pounds of shoulder and .5 pound of cheeks), cut into 1.5 inch cubes and seasoned with salt and pepper
herbs (sage, thyme rosemary), in a sachet
1 small onion, fine dice
1 rib of celery, fine dice
1 leek, fine dice
1 carrot, fine dice
4 cloves of garlic, minced
2 cups dry red wine
2 cups stock
2 cups passata
sear the pork: heat oil in a heavy-bottomed pot over medium-high heat until shimmering. add pork chunks in a single layer, turning them until each side is browned but the inside remains uncooked. remove from the pan. repeat until all pork is browned.
make ragu: turn heat down to medium-low. add pancetta to the pot. cook until fat renders (about 5 minutes) then remove from the pan with a slotted spoon. add a bit of olive oil if the pan is looking dry, then add herbs, onion, celery, leek, carrot, a bit of salt and pepper, and cook until onion is translucent (about 5 minutes). add the garlic and cook for another minute, until fragrant. turn heat up a bit and deglaze the pan with the red wine, allowing the wine to simmer away. when the pan is nearly dry, add the stock and the passata then bring to a boil. let simmer for about 2 hours with the lid partially on, skimming away any fat that collects at the surface. when the meat is tender, if desired, remove chunks from the pot and shred then return to the sauce. taste ragu for seasoning. this sauce does well cooled, refrigerated, and reheated.
to finish: add sauce to cooked cavatelli, finish with a generous heap of parm. serve either straight from the pot or ladle onto plates with a sprinkle of parsley. X