87-year-old Fiorina (with a little help from son Angelo) makes ravioli with ricotta cheese served with a tomato sauce called "pummarola". She lives in Laurino, in the Cilento area of Campania. Here's the recipe:
For the sugo:
1 large garlic clove, extra virgin olive oil, 1kg pork ribs , 400ml passata, 400ml pummarola tomato sauce (which has been bottled with garlic and herbs), salt, 2 small celery sticks with leaves
parsley stalks (kept from chopping the leaves see below)
The sugo needs to simmer for an hour.
For the ravioli filling:: 3 eggs, 1 tablespoon chopped parsley leaves 400g drained cows milk ricotta, 30g grated pecorino cheese
For the dough: 500g of soft wheat flour, 4 eggs, water if necessary (it will depend on the size of your eggs)
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15 окт 2024
