Re-create Mario Batali's rigatoni with pork belly?
Oh my. The other night, I was at Enoteca San Marco, a Mario Batali restaurant here in Las Vegas, and I tasted something that might be my favorite pasta dish of all time: Rigatoni with Pork Belly, Swiss Chard and Cacio. I don't know if this is available in his other restaurants or if any of you delightful people have tried it, but if a better chef than I could tell me how to re-create it, I would be the happiest girl in all the land. It was soft, tender bits (shreds, really) of pork belly and cooked chard, the cheese melted in enough to not be easily distinguishable. It was the embodiment of winter comfort. Would any of you be able and willing to help me with this?
Thank you so much!