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Sautéed rigatoni is a rich first course full of flavors and aromas, typical of Italian cuisine. The ridged pasta pairs perfectly with a selection of mixed meats, such as pork, kid goat and dormouse, flavored with onion, parsley and hot chili peppers. The whole dish is enriched by the strong taste of bay leaf, red wine and grated pecorino cheese. An explosion of flavors that will make your meal unforgettable.
The distinctive feature of this dish is the combination of domestic and wild meats, including dormouse, which is highly prized in Calabria as well as in some inland areas of Campania
In a large terracotta pan, pour in the oil and lard, sauté the finely sliced onion and add the meats cut into pieces but not deboned
Moisten gradually with the red wine
When it has completely evaporated, add a little water, the bunch of parsley and the bay leaf tied well with a cotton thread, the salt, the chopped chili peppers and the zucchini cut into slices
When fully cooked, remove the bunch
Cook the rigatoni al dente in lightly salted water, drain them, pour them into the pan, turn carefully, season with pecorino, sauté them over the heat for a few minutes and serve them together with the meats
Pan
Wooden spoon
Italia
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