Maccarruni i casa
Maccarruni i casa are the fresh pasta typical of Aspromonte in Calabria, prepared with dedication according to local tradition. Robust and rustic macaroni, dressed with a rich and flavorful meat sauce that tells the story of mountain farming cuisine in Calabria, where every family jealously guards its own recipe.
Preparation
- 1
Pour the semolina into a bowl, add salt and water gradually, mixing until you obtain a firm and homogeneous dough. Work it well for 10 minutes until the dough becomes elastic and smooth.
- 2
Let the dough rest covered with a kitchen cloth for 30 minutes at room temperature.
- 3
Divide the dough into portions, roll each piece by hand on a work surface to form long and regular sticks, then cut them to the desired length. Place them on a floured cloth.
- 4
Meanwhile, prepare the sauce: finely chop onion and garlic and sauté them in hot oil. Add the meat whole or in large pieces, and brown it well on all sides.
- 5
Deglaze with red wine, then add the peeled tomatoes, salt and pepper. Cover and let simmer on low heat for 2 hours, stirring occasionally.
- 6
Once the sauce is cooked, bring a pot of salted water to a boil and add the maccarruni. Cook for 12-15 minutes until al dente.
- 7
Drain the pasta and transfer it to a serving bowl, pour the hot meat sauce over it, gently mix and serve with generous amounts of grated pecorino romano.
- 8
Keep the meat cooked in the sauce to enjoy it later, according to Aspromonte tradition.
Chef's Tips
The key to success is patience: the sauce must cook slowly to blend perfectly. If you prefer, you can prepare the pasta the day before and keep it in the refrigerator on a floured surface.