Jiangxi-style Pevarini

Ingredients

In this Jiangxi-style adaptation of Pevarini, we incorporate traditional Jiangxi spices and flavors to create a unique fusion dish. The original Italian Pevarini typically uses ingredients like ground beef, Parmesan cheese, and Italian herbs. However, in this recipe, we substitute the ground beef with minced pork and enhance the flavors with Jiangxi spices such as star anise and Sichuan peppercorns. The sauce is also modified to include soy sauce, ginger, and garlic, which are commonly used in Jiangxi cuisine. We alse have the original recipe for Pevarini, so you can check it out.

• 250g (8.8 oz) pasta shells 250g (8.8 oz) pasta shells
• 200g (7 oz) minced pork 200g (7 oz) minced pork
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the minced pork to the pan and cook until browned. Add the chopped mushrooms and grated ginger, and continue cooking for another 3-4 minutes.
4. 4.
   Stir in the star anise powder, crushed Sichuan peppercorns, soy sauce, oyster sauce, and rice wine. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. 5.
   Fill each pasta shell with a spoonful of the pork and mushroom mixture. Place the filled shells in a baking dish.
6. 6.
   Preheat the oven to 180°C (350°F). Bake the filled pasta shells for 15-20 minutes, until heated through.
7. 7.
   Serve the Jiangxi-style Pevarini hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Minced pork — Make sure to use lean minced pork for a healthier option. If desired, you can substitute minced chicken or beef.
• Star anise powder — If you can't find star anise powder, you can grind whole star anise in a spice grinder or use Chinese five-spice powder as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the filling mixture.
• Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, to add depth of flavor to the dish.
• If you prefer a vegetarian version, you can substitute the minced pork with crumbled tofu or cooked lentils.
• Serve the Jiangxi-style Pevarini with a side of steamed vegetables or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Jiangxi-style Pevarini hot, garnished with fresh cilantro. Accompany it with a side of steamed vegetables or a green salad to add freshness and balance to the meal.

Presentation advice

Arrange the filled pasta shells on a serving platter, drizzle the sauce over them, and garnish with fresh cilantro leaves. The vibrant colors of the dish, with the golden pasta shells and aromatic sauce, will make it visually appealing.