Code D21

Cavatielli with Tracchiulelle and Smoked Ricotta

x4

People

Ingredients for 4 people

400 g Cavatielli

800 g pork ribs (tracchiulelle)

1 l tomato pulp

1 glass white wine

1 onion

2 cloves of garlic

extra virgin olive oil

salt to taste

pepper to taste

200 g smoked ricotta, to be grated

Procedure

In a large saucepan, brown onion and unpeeled garlic. Add pork ribs and let them to brown on each side. Blend with white wine, and once evaporated, add tomato. Season with salt and pepper and let it simmer for at least a couple of hours, until the meat becomes very tender.

Once ribs are cooked, debone them and add coarsely cut meat to tomato sauce. Cook Cavatielli, dress with pork rib sauce, and serve with a generous sprinkle of smoked ricotta.

Chef Alessandro Tamburini Surgital.

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