Orecchiette with ragu and canestrato fondue | Angelo Sabatelli

Ingredients for 6 people

• 400 g Orecchiette baresi (very small)

For the ragu

• 100 g of veal (muscle)
• 100 g of Pork (capocollo)
• 100 g Beef (rib meat)
• 10 g Carrot in brunoise
• 10 g Celery in brunoise
• 20 g of Onion in brunoise
• 1pc Poached Garlic
• 2pcs of Bay leaves
• 200 g of Tomato Sauce
• 100 ml mineral water (if needed)
• 150 ml extra virgin olive oil
• Salt and pepper to taste.

Procedure

Brown the pieces of meat in half extra virgin olive oil until they have a nice color, season with salt and pepper.

In a saucepan gently brown the vegetable brunoise in extra virgin oil, add the garlic, bay leaf, browned meat, tomato sauce and if it is too thick add a little water, simmer 1 minute and adjust salt if needed.

Cool quickly, put in bags, vacuum seal and cook for 30 hours at 83°C. After this time has elapsed, take out the pouches and cool them gradually.

When well cooled, take out the contents of the pouches (remove the garlic and bay leaf) and cut the meat into cubes, mix with the sauce and put in the pan.

For the canestrato fondue

• 50 g
• 150 ml of milk cream

Procedure

Bring the milk cream to a boil, add the cheese, melt well and keep warm.

Dish composition

Cook the orecchiette in plenty of salted water, toss with the ragu and portion as shown in the photo. Drizzle the surface with the fondue and complete with a grating of nutmeg.

Photos by Marco Varoli