*if you are making this with turkey, then you can add 2 cloves chopped garlic and some chopped rosemary. Although fennel pollen is expensive, do try to buy some. It's a magic ingredient in so many dishes.
Ingredients
1/2 kilo / 1 pound pasta (malloreddus, gnocchi rigati or other short, chewy shapes are good choices)
1 large onion, finely chopped
2 stalks celery, finely chopped
3 tablespoons olive oil
1 tablespoon butter
1 tsp salt
2 cups chopped leftover porchetta (or roast turkey) with skin.
2 teaspoons fennel pollen*
1 cup dry white wine
grated parmigiano
Instructions
Heat the olive oil and butter in a large frying pan. Add the onion, celery and salt. Stir and let cook over medium heat until well softened, about 15 to 20 minutes.
Add the chopped meat and fennel pollen (and garlic and rosemary if you are making this with turkey). Stir and let the flavors blend for about five minutes. Add the white wine, and let evaporate. Add about a half cup of water, bring back to simmer and cover. Let cook for about a half hour.
When ready to serve, bring a large pot of water to boil, add salt and cook the pasta until done.
Drain the pasta, reserving a cup of the pasta water and putting it aside.
Reheat the sauce, and add the drained pasta to the pan, and bring to a simmer, letting the pasta heat up in the sauce. Add some of the pasta water, up to a cup, to make the pasta more creamy and moist.
Serve, topped with grated parmigiano.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2013/11/pasta-and-leftover-porchetta-or-turkey/