Ray, mullet, sole, redfish and prawns gaze up from the bubbling pot, swimming in a pool alongside semi-ripe tomatoes, parsley, pepperoni and garlic. Grilled bread slices are dropped in earlier than the consuming begins and left to absorb the fishy liquid. Freezer-prepared superstore variations of this traditional, more suited to propping open doors or breaking windows, have accomplished it few favors over the years. But made nicely — with rich layers of ragù, béchamel sauce and Parmigiano cheese oozing between hand-made “sfoglia” sheets of fresh flat pasta — it is still heavenly. Few ingredients go into making this dish, but the secret is of their high quality, and the way they stick to the tube shaped pasta.
These thick, wide macaroni have ridges that trap the sauce created from premium tomatoes, fried crispy pork cheek and a topping of grated savory Roman pecorino cheese. True to its name, the bombolotto explodes deliciously within the mouth at first bite.
A thin layer of grated Parmigiano cheese is added on the end as topping. Once the components are wrapped inside the dough, the borders are pinched together to type little strains resembling wheat spikes. A typical dish from Sardinia’s Ogliastra region, in the past it was ready as a festive deal with to have fun grain harvest, a sort of local Thanksgiving meals. These handmade ravioli are stuffed with mashed potatoes, chopped mint, garlic and grated Sardinian pecorino cheese. They’re greatest savored straight, “in white” with no added … Read More