The culinary journey continues and in the Club Esse recipe book we add the Chitarrina all’abruzzese, a variant of the classic guitar pasta, which comes directly from Montesilvano.
In Abruzzo, you eat divinely and the culinary tradition is something that is part of the DNA of a land with strong flavors, spicy aromas, full bodied and fruity wines to match with typically tasteful dishessuch as the Chitarrina all’abruzzese.
So, if you stayed at Club Esse Mediterraneo, or you’ll do it in the near future, you’ll love to know that this simple recipe comes just from the Abruzzo coast.
Here are the ingredients, doses and process of the Chitarrina all’abruzzese
Per 4 persone:
– 300 gr. of flour 00
– 3 medium eggs
– 200 gr. of minced beef and pork
– 1 carrot
– 1 celery
– 1 onion
– 500 gr. of peeled tomatoes
– 50 ml of white wine
– spices of your choice
– Extra virgin olive oil
Fresh pasta for the Chitarrina all’abruzzese
First of all mix the eggs with flour and then work with the hands to mix the whole dough. Roll the pasta in the transparent film and let it rest for about 1 hour. Then stretch fresh pasta, put some flour on it and then put it on the Carraturo. With the rolling pin pass over it to cut the dough.
Keep in mind that the fresh pasta does not have to be too soft and for that purpose you can also help with a little bit of semolina.
Sauce or fresh, the important thing is the tomato
Now that the pasta is ready, you can cook the sauce, mixing the ground meat with oil, chopped onion, carrot, celery and some spices as you prefer; then, blend it with white wine.
After this add the peeled tomatoes to the base and cook it on a low heat for about 2 hours.
When the sauce is ready and the water has reached the boiling temperature, throw the fresh pasta and cook it for 4 or 5 minutes, no longer than that.
Drain the pasta, put it in a pan and cook it with the rich and tasty sauce you have previously prepared. Finish the dish with grated pecorino chees, or alternatively parmesan cheese, and Buon appetito!
The Mediterraneo’s executive chef Roberto Cirone, suggest to accompany this dish with a good Cerasuolo rosé from Abruzzo lands, served strictly at a temperature of 14 °.
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