Fini fini alla ciociara
Fini fini alla ciociara is a traditional pasta from Lazio, characterized by an extremely thin and delicate sheet of dough, dressed with a rich meat ragù and creamy ricotta. An emblematic dish of ciociara cuisine, it represents the simplicity and authenticity of Lazio flavors, where essential ingredients meet in perfect harmony between the finest pasta and generous condiments.
Preparation
- 1
Prepare the pasta dough by mixing flour with eggs and a pinch of salt. Work until you obtain a smooth and even mixture, then let it rest covered for 20 minutes.
- 2
Meanwhile, prepare the ragù: finely chop onion, carrot, and celery. In a pan with oil, sauté the mixture until golden.
- 3
Add the ground meat and brown over high heat, stirring well to break it apart. Deglaze with a ladleful of warm water.
- 4
Add the peeled tomatoes, adjust salt and pepper. Let simmer over very low heat for at least 1 hour, stirring occasionally.
- 5
Roll out the dough very thinly on a floured surface, creating an extremely thin sheet. Cut it into small squares or narrow pappardelle strips.
- 6
Bring abundant salted water to a boil and cook the fini fini for just a few minutes, until they float and are al dente.
- 7
Drain and transfer to a serving bowl. Dress generously with the hot meat ragù.
- 8
Add ricotta by spoonfuls, stirring gently to distribute it evenly.
- 9
Garnish with freshly chopped parsley, a grind of black pepper, and a drizzle of olive oil.
Chef's Tips
The dough sheet must be truly extremely thin: this is the main characteristic of this dish. If you prepare the ragù a day in advance, the flavors will be even more intense. The ricotta should not be cooked, but added to the plate to maintain its creaminess.