Chitarra alla teramana
Chitarra alla teramana is a traditional dish from the Costa dei Trabocchi in Abruzzo, where pasta is cut with the characteristic chitarra tool and dressed with savory meat meatballs. A hearty and genuine first course that captures the essence of Abruzzese cuisine, where the simplicity of ingredients transforms into authentic goodness.
Preparation
- 1
Prepare the pasta dough: mound the flour on a work surface, create a well in the center and add the eggs. Knead until you obtain a smooth, homogeneous mixture, then let it rest covered for 20 minutes.
- 2
Meanwhile, prepare the meatballs: mix the ground meat with breadcrumbs, one egg, salt and pepper. Shape into walnut-sized balls and sauté in a pan with a drizzle of oil until golden. Remove and set aside.
- 3
Prepare the sauce: brown the finely chopped onion and garlic in oil, add the peeled tomatoes, salt and pepper. Let simmer for 30-40 minutes over medium heat, adding the meatballs in the last 10 minutes.
- 4
Roll out the dough with a rolling pin to about 2mm thickness, then cut the pasta with the chitarra (the traditional Abruzzese tool that creates thin strands) or with hand-made tagliatelle.
- 5
Bring plenty of salted water to a boil and add the pasta. Cook for 3-4 minutes until it floats and reaches the right consistency.
- 6
Drain gently and transfer to plates, generously dressing with the meatball sauce. Finish with a sprinkle of grated cheese and fresh parsley.
Chef's Tips
The chitarra is the secret to this recipe: if you don't have one, you can use hand-made tagliatelle instead. For an authentic result, use local meat and quality tomatoes. The meatballs should be just golden, not fully cooked, as they will finish cooking in the sauce.