Chichamariti with Pork Ragu
Ingredients: pasta dough, guanciale, ground pork, soffritto, garlic · 160 min cook time · 850kcal · $21.50
Ingredients
200g pasta dough, 60g guanciale, 150g ground pork, 80g soffritto, 10g garlic, 5g spices, 20g Calabrian chilies, 30g tomato paste, 150ml red wine, 100ml beef demiglace, 10g herbs, 20ml cream, 20g butter, 50ml pasta water, 20g pecorino, 5g chives, 20g chili pangritato
Instructions
1. Cut pasta dough into dowels and shape into chichamariti pasta using the palm of your hand.
2. Cook diced guanciale in a hot pan, then add ground pork and get it golden brown and delicious (GBD).
3. Remove pork from the pan, leaving the fat and bits stuck to the bottom.
4. Add soffritto and garlic into the remaining pork fat and cook.
5. Add hard spices, bloom them, then add Calabrian chilies and tomato paste and cook into the soffritto.
6. Add reduced red wine, beef demiglace, return pork to the bowl, add herb sachet and season.
7. Put a lid on and simmer on very low for at least 2 hours.
8. Add a touch of cream and butter to a portion of finished ragu.
9. Cook the fresh pasta, then strain and add directly into the sauce pan with a touch of cooking water.
10. Finish with more butter, cheese, fresh herbs (chives), and top with chili pangritato and pecorino.
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