Gnocchi with cilento ragout – italian cavatelli
2h 40 min
1h 30 min
2h 30 min
Cavatielli Homemade pasta
Gnocchi with Cilento ragout
Nonna Claudia reveals the secrets of a typical dish: the gnocchi with ragout from Cilento. It is a very tasty and tasty dish, inevitable during the convivial lunch on Sunday or on a day of celebration. In Cilento the gnocchi with ragout represent the dish of conviviality par excellence, when family and friends gather around the table not only to eat, but also to chat and pass on traditions. In fact, even the youngest ones are often involved in the preparation of homemade pasta, who enjoy messing around, thus learning the art of “quarrying”.
The “cavatielli cò ù raù” or the gnocchi with ragout are the most authentic expression of the flavors of the Mediterranean diet and their preparation has taken on a real ritual character that has been handed down for generations of Cilento housewives. Due to the pulpy and wrinkled consistency, cavatelli need rich seasonings to be enjoyed to the fullest, that’s why the Gnocchi dish with Cilento ragu was born. Grandma Claudia also reveals all the precautions to prepare an excellent Cilento ragout based on sausage, ribs and pork rind rolls, a seasoning that boasts a long tradition.
- 500g re-milled semolina flour
- 2 eggs
- 230ml room temperature water
- 1 Kg peeled tomatoes
- 500g pork ribs
- 500g half-aged sausage
- 300g pork rinds
- 50g goat cheese
- 50 ml extra virgin olive oil
- 2 garlic cloves
- 1 bunch of parsley
- j.e. salt and black pepper
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 remove bristles, wash and dry them with a cloth, spread them upwards on the part you have cleaned of the fat.
Sprinkle the pork rinds with salt and pepper, cover with half the garlic, half parsley and all the cheese
Roll the pork rinds one by one and tie them with kitchen string or sewing thread
Pour the oil into a large saucepan, put the pork rind rolls, the ribs, the garlic, the parsley and a pinch of salt and pepper, fry for 5 minutes on a moderate heat, stirring occasionally
Pass the tomatoes with a vegetable pass or an immersion blender and pour the sauce in the center of the pot together with the meat
We start making the pasta by pouring the semolina flour on a pastry board or in a large bowl and making the well-known fountain*
Pour half of the water into the center of the fountain and begin to knead and gradually add all the water. If you want a tastier dough you can add before starting to knead 2 eggs
Knead the dough vigorously for 10 minutes or until the dough is smooth and compact
We form a loaf and wrap it in a slightly damp cloth and let it rest for 15 minutes in the fridge
Take the pasta back, cut it into not very large pieces
Roll out the dough as if they were breadsticks, from the maximum circumference of a little finger and always sprinkle with semolina to prevent them from sticking
Put the water on the fire and when it boils, drop the pasta, salt and turn with the skimmer. Cook for 15 minutes. Use a very large saucepan, because otherwise the gnocchi will stick
Put half ragù in a pan
- * If you like cheese on pasta, you can use whatever you prefer but the ideal would be a semi-seasoned goat cheese.
- * The sauce must be degreased, so remove the fat that is on the surface with a spoon or with paper towels.
- *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- It is recommended to season the gnocchi with the hot sauce.
- The flours are not all the same, therefore, when you knead, adjust with water, the dough should not be too hard nor let it e soft.
- Do not leave the pasta uncovered otherwise it will dry out.
- The flour must be strictly semolina.
- The ragù can be kept in the fridge for 2 days, it can also be frozen and stored for 2 months.
- The cooked dumplings are kept in the fridge for 2 days.
- Raw dumplings can be frozen, paying attention to two things:
1) Freeze them in a tray without overlapping them, then put them in containers or envelopes
2) Do not defrost them before cooking them.
- Pastry board
- Large bowl
- Carving knife
- Kitchen twine or sewing thread
- Cooking pan
- Serving dish or baking dish