In breve
The dish in short
- Cavatelli shaped by hand: 1 cm pieces of dough dragged with a fingertip across a pastry board to hollow them.
- Here the dough is half re-milled durum wheat semolina, half 00 flour, with water and a spoonful of olive oil.
- Pork shoulder or neck and ribs cooked about 2 hours in peeled tomatoes with white wine; the sausage goes in for the last 30 minutes.
- The meat is lifted out before the pasta is dressed and can be served as a second course.
- Finished with grated pecorino and chopped parsley.
Il video, Campobasso, Molise
Cavatelli al sugo di maiale
The video: Molise cavatelli in a slow pork and tomato sauce
Molise's hand-shaped cavatelli, dressed with a sauce of pork shoulder, ribs and sausage cooked slowly in peeled tomatoes and finished with pecorino. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 20 min
- Cooking
- 2 h 18 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
