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Campanelle with smoked ham hock and peas

Name: Campanelle pasta with ham and peas recipe
Yield: 4
Ingredients: 2 smoked ham hocks; 4L chicken stock; 40.00 ml extra virgin olive oil; 50g butter, chopped; 1 onion, finely chopped; 4 garlic cloves, crushed; 1 tsp fennel seeds, toasted, crushed; 1 bulb fennel, trimmed, finely chopped; 500g campanelle pasta (see notes); 300g spring peas in pods (see notes); Finely grated zest and juice of 1 lemon; Finely grated parmesan, to serve; Pea tendrils, to serve (optional)

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Campanelle with smoked ham hock and peas

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by delicious. team

delicious. team

Oct 21, 2024

"A lovely, simple pasta dish you can prepare in advance in a slow cooker, or slow-cook in a large saucepan over the stove. I love the contrast of the smoky slow-cooked braised pork and the fresh pop of new-season peas." - James Cole Bowen

Recipe note: Begin this recipe 4 1/2 hours ahead.

This recipe is by James Cole Bowen

2 smoked ham hocks
4L chicken stock
2 tbs extra virgin olive oil
50g butter, chopped
1 onion, finely chopped
4 garlic cloves, crushed
1 tsp fennel seeds, toasted, crushed
1 bulb fennel, trimmed, finely chopped
500g campanelle pasta (see notes)
300g spring peas in pods (see notes)
Finely grated zest and juice of 1 lemon
Finely grated parmesan, to serve
Pea tendrils, to serve (optional)

Method

1.

Place hocks in a large saucepan with the stock (top up with extra stock or water if not fully submerged). Cover with a circle of baking paper and bring to the boil over high heat, then reduce heat to low and simmer for 3 hours-3 hours 30 minutes, until meat falls away from the bone easily. Using a large slotted spoon remove hocks and transfer to a large bowl to cool slightly. Strain stock into a large saucepan (discard any solids), place over high heat and bring to the boil. Reduce heat to medium and simmer for 20-25 minutes, until stock has reduced to about 2 cups (500ml).
2.

Meanwhile, shred meat from hocks into the bowl. Discard bones and skin.
3.

Heat oil and butter in a large frypan over high heat. Add onion, garlic and fennel seeds and cook, stirring occasionally, for 4-5 minutes, until onion is softened. Add fennel and cook, stirring frequently, for 3-4 minutes, until fennel is softened.
4.

Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions, until al dente. Drain.
5.

Add reduced stock to the pan with the onion, garlic and fennel and bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until slightly reduced. Add peas, zest, juice and pasta and toss to coat. Season to taste.
6.

Divide pasta among bowls and scatter with parmesan and pea tendrils, if using.