Recipe: Peach and Pork Ragu Pasta
The 404 Kitchen area very first opened in Oct 2013 in a 196 square-foot, repurposed delivery container that seated just 40 guests.
Four decades later on, they took about a substantially larger sized place (adjacent to the authentic) with a much larger kitchen area, more seats, private occasion spaces, a spacious patio overlooking the Gulch, and the addition of Gertie’s Whiskey Bar. While the space and menu have expanded noticeably, 1 issue has remained the exact same. “We want you to experience like you are a member of our loved ones,” states Govt Chef Matt Bolus. “When you dine with us you should really be comfy, effectively taken care of, and most importantly we want you to go away realizing that you have had an amazing food and good assistance.”
There are a number of mainstays that are presented calendar year-all-around, like the cornbread 72-hour tri-suggestion and fried, smoked chicken, but for the most section the menus transform seasonally, in sync with the generate and proteins available from local farmers and purveyors. A ideal case in point: Peach and pork ragu pasta. Bolus identified inspiration for the dish in the amazing flavors of sweet, Southern peaches. “I’ve utilised them thoroughly in desserts but wished to discover a way to integrate them into a savory dish as very well,” he states. “This a single turned out beautifully and I seem ahead to serving it as before long as the peaches appear into year every 12 months.” Peach and pork ragu is best as a pasta dish next a fresh, crisp salad, or along with a warm vegetable aspect. No make a difference how you provide it, these Southern peaches are the star of just about every sweet- and-savory chunk. (507 12th Ave. S., Floor 2, 615-251-1404 the404nashville.com)
Peach and Pork Ragu Pasta
Courtesy of Matt Bolus, Govt Chef at The 404 Kitchen area
- 5 kilos pork shoulder or butt
- 4 yellow tomatoes
- 4 peaches
- 1 sprig of rosemary
- 1⁄2 ounce clean ginger
- 1 tablespoon Gin, St. George Terroir
- 1⁄2 cup h2o
- As needed: salt and pepper








For serving:
- 3 oz Gemelli pasta (per person)
- 1 pint cherry tomatoes, halved
- 5 sprigs refreshing basil
- 4 ounces Grana Padano
- As required: additional virgin olive oil and apple cider vinegar





- Preheat the oven to 275 levels.
- Period the pork evenly with salt and black pepper. Sear the pork until eventually golden brown on all sides.
- Though the pork is searing, lower the peaches into quarters, discarding the seeds. Also lower the tomatoes into 8 items just about every.
- Deglaze the pan with the gin and drinking water.
- Blend the pork, tomatoes, peaches, rosemary, ginger, and deglazing liquid in a braising pan and cover with aluminum foil.
- Cook in a 275-diploma oven for 2 1⁄2 to 3 1⁄2 hours or until tender.
- When the pork has finished cooking, remove the pork from the pan and make it possible for to rest until eventually interesting plenty of to handle. Also, allow for the braising liquid to great until finally just heat.
- As soon as the liquid is interesting pour every thing into a blender and method right up until sleek.
- Pressure the liquid through a fantastic chinois or cheese cloth. If the liquid is not thick enough to coat the back of a spoon, decrease it around medium warmth until finally it is.
- Period the sauce to taste with salt, pepper, and apple cider vinegar.










To Serve:
- Cook your pasta until eventually al dente.
- Whilst the pasta is cooking, incorporate 3 ounces of pork with 3⁄4 cup of the reduced braising, and prepare dinner until the pork is sizzling. Merge the pasta with the scorching pork.
- Proper before placing the pasta in a bowl, increase some cherry tomatoes and quite a few torn leaves of basil and toss to include.
- Finish with a drizzle of olive oil and by grating Grana Padano about the prime.