Roll_Bones
Master Chef
I saw some pork neck bones in the grocery store. Very meaty and the reason I got them. Normally I would not buy them unless I was making a soup or stock.
But they look and feel to be more meat than bones and I never saw them like this. I have not opened the package tray. But very obvious theres more meat than bone.
So I have the neck bones and also have some Pappaardell pasta.
What would you do?
I am thinking a braise with the neck bones and then finally toss it with the pasta. I could go tomato base or a gravy type sauce.
I can remove the meat from the bones once very tender and easily pulled off the bones.
Or just make a soup? Need some ideas. TIA
But they look and feel to be more meat than bones and I never saw them like this. I have not opened the package tray. But very obvious theres more meat than bone.
So I have the neck bones and also have some Pappaardell pasta.
What would you do?
I am thinking a braise with the neck bones and then finally toss it with the pasta. I could go tomato base or a gravy type sauce.
I can remove the meat from the bones once very tender and easily pulled off the bones.
Or just make a soup? Need some ideas. TIA