Maccheroni al Ferro con Ragu di Capra
Maccheroni al Ferro are the typical pasta of Aspromonte, made by rolling the dough around a knitting needle. Dressed with goat ragù, meat that has grazed freely for centuries on the slopes of Aspromonte, they create a dish with an intense and wild flavor.
It is the Sunday lunch of families in the inland areas of Reggio Calabria.
Preparation
- 1
Knead the semola flour with water and salt for 15 minutes. Let rest for 30 minutes covered.
- 2
Take small pieces of dough and roll them around the knitting needle to create hollow maccheroni.
- 3
Brown the goat meat in oil with chopped onion.
- 4
Deglaze with red wine and let it evaporate.
- 5
Add the peeled tomatoes, bay leaf, chili pepper and cook covered on low heat for 2 hours.
- 6
Cook the maccheroni in salted water for 5-6 minutes.
- 7
Dress with the ragù and sprinkle with grated Pecorino dell'Aspromonte.
Chef's Tips
Goat meat requires long, slow cooking. Red wine tenderizes the meat and removes the wild flavor. Pecorino dell'Aspromonte is irreplaceable.