Cavati Ragusani con Sugo di Maiale
Cavati are a traditional fresh pasta from the Ragusa region, made by "carving" the dough with your thumb to create small concave shells. Dressed with the rich pork sauce of Iblea tradition, they are the quintessential Sunday lunch.
The black pig of Nebrodi and Iblei gives this ragù a unique and profound flavor.
Preparation
- 1
Mix the semolina with water and salt. Work for 15 minutes and let rest for 30 minutes.
- 2
Take small pieces of dough and "carve" with your thumb on a floured surface, creating small shells.
- 3
Brown the pork in oil with the chopped onion.
- 4
Deglaze with red wine and let it evaporate completely.
- 5
Add the peeled tomatoes and bay leaf. Cook covered over very low heat for 2 hours.
- 6
Cook the cavati in salted water for 5 minutes.
- 7
Dress with the sauce and generously grate ricotta salata on top.
Chef's Tips
The cavati must have a well-defined cavity to collect the sauce. The long cooking time of the ragù is essential for the tenderness of the meat.