Sautéed rigatoni is a first course rich in flavors and aromas, typical of Italian cuisine. The ridged pasta perfectly complements a selection of mixed meats, such as pork, goat, and dormouse, flavored with onion, parsley, and hot peppers. The dish is enriched by the bold taste of bay leaves, 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, which is highly esteemed in Calabria as well as in some inland areas of Campania.
In a large earthenware pot, pour the oil and lard, sauté the finely sliced onion, and add the meats cut into pieces but not deboned.
Gradually moisten with the red wine.
When it has completely evaporated, add a little water, the bunch of parsley and bay leaves well tied with a cotton thread, salt, chopped hot peppers, and the zucchini sliced into rounds.
Once fully cooked, remove the bunch of herbs.
Boil the rigatoni al dente in slightly salted water, drain them, pour them into the pot, stir carefully, sprinkle with pecorino cheese, sauté over the fire for a few minutes, and serve them together with the meats.
Pan
Wooden Spoon
Italia
| Energy (kcal) | 177.35 |
| Carbohydrates (g) | 19.02 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 9.13 |
| of which Saturates (g) | 2.55 |
| Protein (g) | 4.72 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.07 |
