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Prep
40m
Cook
3h
Total
3h 40m
Ingredients
Method
Turn cooking mode on
Prepare the stuffed pork rinds
1.
Cut the pork rind into medium rectangles. If very tough, blanch for 10 minutes in boiling water and drain.
500 g Pork rind
Water
2.
In a bowl, combine the soaked bread, pecorino, eggs, garlic, parsley, salt and pepper. Mix until compact.
150 g Stale bread
120 g Aged pecorino cheese
2 Egg
1 Garlic clove
1 handful Parsley
Salt
Black pepper
3.
Place a spoonful of filling onto each piece of pork rind, fold and secure with kitchen string or toothpicks.
Start the sauce
1.
In a large heavy pot, heat a generous drizzle of olive oil.
Extra virgin olive oil
2.
Add the sausages and brown gently. Sprinkle with the sweet ground pepper and add the wild fennel.
400 g Dry pork sausages
1 tsp Sweet ground pepper
1 handful Wild fennel
3.
Add the stuffed pork rinds and let everything flavour together for a few minutes.
4.
Pour in the tomato passata and add a little water if needed. Simmer gently for about 2½–3 hours, partially covered. About halfway through cooking, add the whole onion. Iole adds it later so it perfumes the sauce without dissolving completely.
700 ml Homemade tomato passata
1 Onion
Make the cavatelli
1.
Place the semola on a wooden board or large bowl. Add the egg, salt and enough lukewarm water to form a firm dough.
500 g Durum wheat semola rimacinata
1 Egg
1 pinch Salt
180–200 ml Water
2.
Knead for about 10 minutes until smooth and elastic.
3.
Cover and let rest for 30 minutes.
4.
Roll the dough into thick ropes and flatten slightly to about 3–4 mm thickness. Cut into small pieces.
5.
Shape each cavatello by dragging it lightly with one finger across the board so it curls inward.
Cook and serve
1.
Cook the cavatelli in salted boiling water until they rise to the surface, about 4–5 minutes.
Salt
2.
Drain and dress generously with the sauce.
For
6
M
I
Ingredients (serves 6)
For the cavatelli
500
g
Durum wheat semola rimacinata
1
Egg
180–200
ml
Water, lukewarm
1
pinch
Salt
For the stuffed pork rinds
500
g
Pork rind, cleaned
150
g
Stale bread, soaked and squeezed
120
g
Aged pecorino cheese, grated
2
Egg
1
Garlic clove, finely chopped
1
handful
Parsley, chopped
Salt
Black pepper
For the sauce
400
g
Dry pork sausages
700
ml
Homemade tomato passata
1
Onion, whole
Extra virgin olive oil
1
tsp
Sweet ground pepper
1
handful
Wild fennel, small (or fennel seeds if unavailable)
Salt, to taste
Water, as needed
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Made it?
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Prep
40m
Cook
3h
Total
3h 40m
Ingredients
Method
Turn cooking mode on
Prepare the stuffed pork rinds
1.
Cut the pork rind into medium rectangles. If very tough, blanch for 10 minutes in boiling water and drain.
500 g Pork rind
Water
2.
In a bowl, combine the soaked bread, pecorino, eggs, garlic, parsley, salt and pepper. Mix until compact.
150 g Stale bread
120 g Aged pecorino cheese
2 Egg
1 Garlic clove
1 handful Parsley
Salt
Black pepper
3.
Place a spoonful of filling onto each piece of pork rind, fold and secure with kitchen string or toothpicks.
Start the sauce
1.
In a large heavy pot, heat a generous drizzle of olive oil.
Extra virgin olive oil
2.
Add the sausages and brown gently. Sprinkle with the sweet ground pepper and add the wild fennel.
400 g Dry pork sausages
1 tsp Sweet ground pepper
1 handful Wild fennel
3.
Add the stuffed pork rinds and let everything flavour together for a few minutes.
4.
Pour in the tomato passata and add a little water if needed. Simmer gently for about 2½–3 hours, partially covered. About halfway through cooking, add the whole onion. Iole adds it later so it perfumes the sauce without dissolving completely.
700 ml Homemade tomato passata
1 Onion
Make the cavatelli
1.
Place the semola on a wooden board or large bowl. Add the egg, salt and enough lukewarm water to form a firm dough.
500 g Durum wheat semola rimacinata
1 Egg
1 pinch Salt
180–200 ml Water
2.
Knead for about 10 minutes until smooth and elastic.
3.
Cover and let rest for 30 minutes.
4.
Roll the dough into thick ropes and flatten slightly to about 3–4 mm thickness. Cut into small pieces.
5.
Shape each cavatello by dragging it lightly with one finger across the board so it curls inward.
Cook and serve
1.
Cook the cavatelli in salted boiling water until they rise to the surface, about 4–5 minutes.
Salt
2.
Drain and dress generously with the sauce.
For
6
M
I
Ingredients (serves 6)
For the cavatelli
500
g
Durum wheat semola rimacinata
1
Egg
180–200
ml
Water, lukewarm
1
pinch
Salt
For the stuffed pork rinds
500
g
Pork rind, cleaned
150
g
Stale bread, soaked and squeezed
120
g
Aged pecorino cheese, grated
2
Egg
1
Garlic clove, finely chopped
1
handful
Parsley, chopped
Salt
Black pepper
For the sauce
400
g
Dry pork sausages
700
ml
Homemade tomato passata
1
Onion, whole
Extra virgin olive oil
1
tsp
Sweet ground pepper
1
handful
Wild fennel, small (or fennel seeds if unavailable)
Salt, to taste
Water, as needed
Only visible to you
Made it?
Cancel
