Rosa and her friend Luigia Adelina made two different pasta dishes; first Rosa shows us how to make ferricelli with a pork rib ragu, served with horseradish! The session took place in Chef Maria Santoro’s restaurant in Castelmezzano, Al Becco della Civetta, in Basilicata. For the pasta you will need for 4 people: 300g semola rimacinata, or finely ground durum wheat flour 1 beaten egg and enough water to make a dough For the ragu Rosa used confit of pork which gives it a gamey strong flavour. Use 200g of stewing pork or wild boar,, 2 sausages, 1 teaspoon of sweet paprika,fried in lard, then add a bottle of tomato passata and some salt. Leave this to simmer until the pork is tender – around 45 minutes. Serve the dish with grated fresh horseradish or sauce, and plenty of grated pecorino cheese.
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