Cilento ragu – Italian ragout
Ready in
1h 50 min
Preparation
30 min
Cooking
50 min
Portions
5 Person
Cost
Expensive
difficulty
medium
ù raù rù ciliento
Italian pork ragu
In ancient times, the Cilento ragu was prepared on 17 January on the occasion of the feast of Sant’Antonio Abate which marked the beginning of the Carnival period in Cilento. “Sant’Antuono, masks and sounds” goes an ancient saying. January was also the ideal month for killing pigs due to the cold temperature, which is essential for drying cured meats. In view of the feast of January 17, it was preferred to slaughter the meat in the first week of the month so that the sausages reached the right degree of dryness. The abundance of meat and the start of the carnival period were the perfect combination to animate the districts with joy and happiness. There was also no lack of attention to sharing: the most needy families were invited to take part in the tables where the Cilento ragù was the main seasoning of homemade pasta, a dish always present in these very coveted banquets also because they punctually ended with songs and dances .
Ingredients
Impasto
- 1 Kg peeled tomatoes
- 500g pork ribs
- 500g half-seasoned sausage
- 300g pork rinds
- 50g grated goat cheese
- 50ml extra virgin olive oil
- 2 garlic cloves
- 1 bunch of parsley
- j.e. salt and pepper
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Directions
Peel and finely chop the 2 cloves of garlic, wash, dry and chop the parsley, grate the cheese
Remove the fat from the pork rinds, flame them to eliminate bristle residues, wash them and dry them with a cloth, spread them upwards on the side where you removed the fat
Sprinkle the pork rinds with salt and pepper, cover them with half the garlic, half the parsley and all the cheese
Roll the pork rinds one by one and tie them with kitchen twine or sewing thread
Pour the oil into a large saucepan, add the pork rind rolls, cutlets, garlic, parsley and a pinch of salt and pepper, fry for 5 minutes over medium heat, stirring occasionally
Puree the tomatoes with a vegetable puree or an immersion blender and add them to the meat by pouring them into the center of the pot
Wash the sausage, peel it, cut it into 3 or 4 pieces and add it to the sauce
When the sauce begins to boil, put the lid on and cook over low heat for 1 hour and 30, stirring occasionally. When the sauce has thickened it is ready to be used
Tips
- If eventually the meat were to cook earlier, remove it from the sauce and let the sauce thicken.
- Remove excess fat with a spoon or absorbent paper.
- Remove the string from the pork rinds and serve it all hot.
- This ragù is excellent for seasoning fresh homemade pasta such as cavatelli, gnocchi and bark.
Storage
- It can be stored in the fridge for 2 days.
- This sauce can be stored in the freezer for up to 2 months.
Equipments
- Casserole (Pot)
- Wooden ladle
- Cooker
- Bowls
- Chopping board
- Carving knife
- Grater
- Vegetable mill or blender
- canvas
- Kitchen twine
