Mezzani Rigati with Cinta Senese Pork Ragù
PREPARATION INSTRUCTIONS
Start by preparing a sauté with finely chopped garlic, hand-torn basil, and extra virgin olive oil.
Add the Cinta Senese pork, finely chopped by hand, and sear over high heat until well browned.
Deglaze with dry white wine, then add a ladle of hot vegetable stock and season with salt.
Let it cook gently until the liquid is fully absorbed.
Next, add the whole pistachios, julienned prunes, finely chopped sun-dried tomatoes, and freshly ground black pepper.
Let everything simmer gently for a few minutes so the flavors come together.
Cook the mezzani rigati in plenty of salted boiling water for about 6 minutes.
Drain while still al dente and finish cooking directly in the pan with the ragù, adding a little pasta cooking water if needed to create a smooth, well-bound sauce.
| 500 g. | Cinta Senese pork loin |
| 2 | garlic cloves |
| A few | fresh basil leaves |
| Extra virgin olive oil | |
| 50 g. | sun-dried tomatoes |
| 50 g. | shelled pistachios |
| 50 g. | pitted prunes |
| To taste | Freshly ground black pepper |
| To taste | Salt |
| As needed | Vegetable stock |
| 400 g. | Mezzani Tagliati Rigati from Gragnano |
HOW TO PLATE
Serve the mezzani rigati in a warm pasta bowl or deep plate.
Make sure the ragù is evenly distributed and coats the pasta well.
Finish with a light drizzle of extra virgin olive oil and a touch of freshly ground black pepper.
Serve immediately.
