Rigatoni sautéed
Instructions
Characteristic of this dish is the combination of domestic and wild meats, including the Dormouse that in calabria, as well as in some parts of the hinterland of Campania, is widely esteemed.
In a large crock pour oil and suet, finely sliced onion soffriggetevi and merged the meat cut into small pieces but not boned.
Wet, a little at a time, with red wine.
When it is completely evaporated, add a little water, mazzettino and Laurel parsley well tied with a cotton thread, salt and shredded chilies.
Completely remove the mazzettino cooking.
boil the rigatoni al dente in salted water, drain them, place them in the Pan, carefully turns, pecorino, informaggiateli let them jump on the fire for a few minutes and serve together with the meat.
Ingredients and dosing for 10 persons
- 1000 g of type pasta rigatoni
- 2000 g of mixed meats (pork, kid, dormouse)
- 1 onion
- 1 mazzettino of parsley
- 2 leaves of laurel
- 20 cl of olive oil extra virgin
- 100 g of suet
- Salt
- 2 pepperroncini piccanti
- 1 glass of red dry wine
- 150 g of grated pecorino cheese