We had left you with the merchants of the Lorenteggio Market who had finally managed to revive their shops, without having to close or give in to large retailers. But actually things in Giambellino no stops at all: here everything is a continuous ferment, with events and initiatives, courses and projects, parties and evenings. In short, in these parts you never get bored. That is exactly what happened when the idea of ​​making a sauce was born, which you may not yet know, but which in reality is already history.

The birth of the Giambellino sauce

Everything was born in this way, in four and four. To think of it, to design it and to prepare it, was mainly Fiora, cook for twenty years of the Butcher's shop by Vito, always inside the Market. But do you think it took a long time or did he do endless experiments? Absolutely not, she already had the sauce in her head. Because Fiora is one who understands, that cooks since she was a child, when in the family business down in Potenza she prepared orecchiette by hand for everyone. So for her the sauce was child's play, also because she had very clear how it had to be, that is strong and tasty, varied and of character; in short, just like his neighborhood. Then the important thing was to take something from every trader, such as the horse sausage from Vito, the chicken sausage from Claudio, the breadcrumbs from Susanna, the Parmesan cheese from Claudio (who is his husband and father of his son) , the need for the broth from Rino and so the turmeric, as a sort of "tribute" to the Maghreb presence in Giambellino, so that it was really a neighborhood sauce.

The debut of the Giambellino sauce

The launch took place on Friday 12 July on the occasion of Come down, there's the cinema, one of the most beautiful initiatives in the area, which in that evening brought everyone to the market to watch the film Armadillo's prophecy. And in the end, midnight spaghetti with Giambellino's penne pasta, because for such a debut there could be no more convivial moment than this. Needless to say that it was a great success, because the Giambellino sauce is not only socially important, but above all it is good, different from any other never tried before, and therefore destined to remain imprinted. For those who missed it, alas, waiting times seem long (there are rumors on September 26th on the occasion of the archive evening), but in reality there is a surprise for you: we made ourselves give the original recipe directly from Fiora, so in the meantime you can try to prepare it at home. But please, respect the five rules of Giambellino's sauce.

The five rules of Giambellino's sauce

1. Only local raw materials, ie all the ingredients must be taken strictly from the traders of the market. And if you dare to take them elsewhere thinking "that much is the same thing", we can assure you that the sauce will not come up the same. Why? Because it is a question of neighborhood, a collective product of the market, which makes sense and raison d'être only there and so.
2. Sustainability, which means that you must also use some scraps, or rather those parts of food that we are used to discarding like celery leaves, which Fiora instead included in the original recipe. Because in this sauce what elsewhere is thrown away is a place of taste, a further point in common with the neighborhood.
3. Pasta format, that are not spaghetti because if cooked for many they can give problems, so choose a type of penne, fusilli or orecchiette.
4. friendliness, that is, the Giambellino sauce is never eaten alone, but always in company, even if you find yourself forced to invite your neighbor or someone at random; in fact the recipe that we will give you is for 100 people.
5. Opening and variability, because we give you the recipe for Giambellino sauce, but we would like everyone to feel free to vary according to their tastes, as Artusi would have liked. In fact, for example, although it is a sauce, there is no tomato, because Fiora does not love it, but it would also be interesting to try the "red" version. In short, that the message of openness is clear, yet another characteristic of a sauce that reflects more than ever its neighborhood.

The recipe for Giambellino sauce for 100 people

Ingredients

5 kg of pasta
oil
grated Parmesan (da Claudio | Drogheria)

For the sauté
½ stalk of celery
1 kg carrot
1 kg of onions (from Rino Frutta & Verdura)

For the broth
1 chicken leg (from Carlo | Macelleria)
advanced celery leaves
1 carrot
1 onion

For the ragù
2 kg of gutted horse sausage (from Macelleria Equina da Vito)
2 kg of veal / chicken gutted (from Carlo | Macelleria)
3 kg of courgettes (from Rino Frutta & Verdura)
2 teaspoons of mustard powder
2 teaspoons of chili powder (to add to the zucchini before baking)
3 teaspoons of turmeric (to be added to the sauce when it starts to simmer)
1 bottle of white wine (from Briciola | Apulian products)

For the muddica
500 grams of breadcrumbs (from Susanna | Bakery)
zest of 2 organic lemons (from Rino Frutta & Verdura)
1 sprig of rosemary (from Rino Frutta & Verdura)
to taste sesame seeds (from Rino Frutta & Verdura)
2 or 3 bay leaves (from Rino Frutta & Verdura)

Method

First prepare the broth: pour a couple of liters of water into a pot, add the celery leaves, a carrot and an onion and bring to a boil.
Then sauté: chop the celery, carrots, onions and sauté in plenty of oil. Once the vegetables are withered, first add the horse sausage and then the chicken sausage, both previously gutted. Afterwards shell the meat well with a fork. Keep the flame on high heat, add the white wine and sprinkle with turmeric.
Then close with a lid and cook for at least a couple of hours.
Meanwhile, cut the courgettes into cubes, place them on a plate covered with parchment paper, season with oil, salt, mustard powder and chilli and bake at 180 ° for at least an hour, until a light crust has formed.
While the ragout is cooking and the zucchini are in the oven, you can proceed with cooking the pasta and preparing the "muddica": chop the rosemary and grate the peel of the lemons. In a pan, greased with a little oil, sauté the bread with sesame seeds; when they start to color, add the rosemary and finally the grated lemon peel. When the meat is cooked, add the zucchini, then season the pasta and only at the end sprinkle with a bit of muddica.
We just have to wish you all the Giambellino good appetite!