INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semolina
Water
Pork
Chickpeas
Tomato paste
Onion
Bay leaves
Wild fennel
Oil
Salt
Pepper
Vegetable broth
400 gr
170 gr
200 gr
50 gr
40 gr
1
4
To taste
To taste
To taste
To taste
as needed
FOR THE PASTA
Semolina
Salt
Water
400 gr
To taste
170 gr
FOR THE RAGOUT
Onion
Bay laurel leaves
Oil
Pork
Chickpeas
Tomato paste
Salt
Pepper
Vegetable broth
1
4
To taste
200 g
50 g
40 g
To taste
To taste
as needed
FOR THE ART OF PLATING
Wild fennel
To taste
CURATION
For the pasta:
Shape the semolina, a whisper of salt, and water into a smooth dough. Once rested and ready, roll the pasta to a thickness of approximately 2 cm. Fashion elegant cylinders using a pastry cutter, and imprint them with the sacred 'pintadera' stamp.For the ragù:
Create a fine mince of onion, marry it with fragrant bay leaves and olive oil, and gently braise. Once tender, introduce the meat, previously hand-cut into cubes, allowing it to sear beautifully; subsequently, unite it with the chickpeas—having lingered in a 24-hour soak—and the rich tomato paste. Season with salt and pepper, allowing the elements to simmer in harmony until both meat and chickpeas reach melting tenderness. If desired, whisper in a ladle of vegetable broth.For the presentation:
Cook the pasta in an abundance of salted, boiling water for approximately 5 minutes. Marry the pasta with the rich sauce, toss gently to emulsify, and adorn with fresh wild fennel, washed and rustically torn. Devote the creation to the plate.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semolina
Water
Pork
Chickpeas
Tomato paste
Onion
Bay leaves
Wild fennel
Oil
Salt
Pepper
Vegetable broth
400 gr
170 gr
200 gr
50 gr
40 gr
1
4
To taste
To taste
To taste
To taste
as needed
FOR THE PASTA
Semolina
Salt
Water
400 gr
To taste
170 gr
FOR THE RAGOUT
Onion
Bay laurel leaves
Oil
Pork
Chickpeas
Tomato paste
Salt
Pepper
Vegetable broth
1
4
To taste
200 g
50 g
40 g
To taste
To taste
as needed
FOR THE ART OF PLATING
Wild fennel
To taste
CURATION
For the pasta:
Shape the semolina, a whisper of salt, and water into a smooth dough. Once rested and ready, roll the pasta to a thickness of approximately 2 cm. Fashion elegant cylinders using a pastry cutter, and imprint them with the sacred 'pintadera' stamp.For the ragù:
Create a fine mince of onion, marry it with fragrant bay leaves and olive oil, and gently braise. Once tender, introduce the meat, previously hand-cut into cubes, allowing it to sear beautifully; subsequently, unite it with the chickpeas—having lingered in a 24-hour soak—and the rich tomato paste. Season with salt and pepper, allowing the elements to simmer in harmony until both meat and chickpeas reach melting tenderness. If desired, whisper in a ladle of vegetable broth.For the presentation:
Cook the pasta in an abundance of salted, boiling water for approximately 5 minutes. Marry the pasta with the rich sauce, toss gently to emulsify, and adorn with fresh wild fennel, washed and rustically torn. Devote the creation to the plate.
INSPIRATION
This recipe draws its breath from the ancestral traditions of Sardinia and the legendary spirit of Grazia Deledda, whose lyrical power bestowed voice and soul upon an entire land.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Semolina
Water
Pork
Chickpeas
Tomato paste
Onion
Bay leaves
Wild fennel
Oil
Salt
Pepper
Vegetable broth
400 gr
170 gr
200 gr
50 gr
40 gr
1
4
To taste
To taste
To taste
To taste
as needed
FOR THE PASTA
Semolina
Salt
Water
400 gr
To taste
170 gr
FOR THE RAGOUT
Onion
Bay laurel leaves
Oil
Pork
Chickpeas
Tomato paste
Salt
Pepper
Vegetable broth
1
4
To taste
200 g
50 g
40 g
To taste
To taste
as needed
FOR THE ART OF PLATING
Wild fennel
To taste
CURATION
For the pasta:
Shape the semolina, a whisper of salt, and water into a smooth dough. Once rested and ready, roll the pasta to a thickness of approximately 2 cm. Fashion elegant cylinders using a pastry cutter, and imprint them with the sacred 'pintadera' stamp.For the ragù:
Create a fine mince of onion, marry it with fragrant bay leaves and olive oil, and gently braise. Once tender, introduce the meat, previously hand-cut into cubes, allowing it to sear beautifully; subsequently, unite it with the chickpeas—having lingered in a 24-hour soak—and the rich tomato paste. Season with salt and pepper, allowing the elements to simmer in harmony until both meat and chickpeas reach melting tenderness. If desired, whisper in a ladle of vegetable broth.For the presentation:
Cook the pasta in an abundance of salted, boiling water for approximately 5 minutes. Marry the pasta with the rich sauce, toss gently to emulsify, and adorn with fresh wild fennel, washed and rustically torn. Devote the creation to the plate.