Here are the tips of the famous chef to prepare the perfect Neapolitan ragù, lightened as required, but always tasty. In short, a pat on the back
Let's face it without fear, during the last few weeks at home we have alternated substantially between two basic activities: on the one hand, endless sessions in the kitchen in an attempt to prepare something good for our loved ones; on the other, long, very long marathons of Hells Kitchen. The result is that preparing a dish without imagining the scrupulous taste of Antonino Cannavacciuolo, ready to punish excess oil & wrong cooking with his deadly pat on the back, it was almost impossible. Fortunately, however, the Neapolitan chef seems to want to prove himself more magnanimous than usual, coming to our aid with a special recipe: the Neapolitan ragù. But not just any meat sauce: the "his" Neapolitan ragù.
«I want to tell you about those Sunday mornings when it was the scent of Mama's ragù that woke me up. A perfume that I will never forget! Today I want to share this wonderful memory with you ", explains Cannavacciuolo. «There are many versions of the Neapolitan ragù, someone prepares it with pork rind, someone with beef, someone with chops. My favorite version is with le rack of pork ribs. A recipe well rooted in the Campania tradition, therefore, albeit revised and corrected to enhance the flavors of the ingredients without being excessively heavy. «This variant of meat sauce, continues the chef «is a simpler and less rich version than the traditional one, designed to lighten a demanding dish. The ragù can be a base for seasoning pasta, such as paccheri and macaroni . The only unwritten rule: the slipper final is absolutely mandatory.
My Neapolitan ragù – by Antonino Cannavacciuolo
Ingredients for 4 people
500 g of pork ribs
1 white onion
1 kg of peeled San Marzano tomatoes
1 chilli pepper
1 bay leaf
100 ml of red wine
Extra virgin olive oil
salt
pepper
Method
Clean the pork ribs and cut them in the direction of the bone, sprinkle them with salt and pepper and leave them to marinate for about ten minutes. Sauté them in a large pot with a drizzle of oil, until obtaining a golden crust, then add the very thinly cut onion and the chilli pepper (if you don't like chilli you can not put it).
Let it dry, blend with the red wine and as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.
Cook everything on low heat for at least 5 hours.
Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.
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