Sautéed rigatoni are a first course rich in flavors and aromas, typical of Italian cuisine. The ridged pasta pairs perfectly with a selection of mixed meats, such as pork, kid (capretto) and ghiro, flavored with onion, parsley and hot chili peppers. The whole dish is enhanced by the distinctive taste of bay leaf, dry red wine and grated Pecorino cheese. An explosion of flavors that will make your meal unforgettable.
A characteristic of this dish is the combination of domestic and wild meats, including the dormouse (ghiro), which in Calabria as well as in some inland areas of Campania is widely prized
In a large earthenware pan pour in the oil and lard, sauté the thinly sliced onion in it and add the meats cut into pieces but not deboned
Add the red wine little by little
When it has completely evaporated, add a little water, the small bunch of parsley and the bay leaves tightly tied with a piece of cotton, the salt, the chopped hot peppers and the zucchini sliced into rounds
When fully cooked remove the herb bundle
Cook the rigatoni al dente in lightly salted water, drain them, pour them into the pan, toss thoroughly, add Pecorino cheese, sauté them over the heat for a few minutes and serve them together with the meats
Frying pan
Wooden spoon
Italy
