Fusilli with Salami and Irpinian Ricotta

A hearty first course comes from Campania cuisine, particularly from Irpinia, which strongly embraces the concept of “land” and “meat.” Fusilli with salami and Irpinian ricotta are among the winter first courses, although nothing prevents them from being served all year round. Among the main ingredients besides fusilli pasta (as shown in the photo) there is a mix of pancetta, salami (either spicy or mild), and ricotta, enriched with a bit of chili pepper (optional).

Fusilli with salami and ricotta in Irpinia style

I fusilli with salami and Irpinian ricotta they are placed among the winter first courses, although nothing excludes that they can be served throughout the year.

voti: 5 (6)

Print Recipe Vota la ricetta

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: First courses

Cuisine: Campanian cuisine

Servings: 4 persone

Ingredients

• 350 gr Pasta fusilli
• 1 nr Onion
• 1 stalk Celery
• 1 clove Garlic
• 1 nr Carrot
• 100 gr Pancetta
• 100 gr Spicy salami
• 250 gr Meat pulp lamb or kid
• 100 gr Ricotta
• 5 tbsp Olive Oil
• 2 dl White wine
• 3 tbsp Tomato concentrate
• qb Chili pepper spicy chopped
• qb Salt

Instructions

• Peel the onion and garlic. Scrape and wash the celery and carrot.
• Chop the vegetables with pancetta and salami.
• In a pan, brown the chopped mixture with the meat, adding the wine and let it evaporate.
• Add ricotta and spicy chili to the sauté. Salt and mix.
• After a few minutes, add the tomato concentrate diluted in some hot water.
• Cover and cook for about an hour on low heat, adding a bit of water if necessary.
• Bring a large salted pot to a boil, then drop in the pasta.
• As soon as cooked, drain the pasta and transfer it to a serving bowl. Toss with the sauce and serve.
  

Notes

You can omit the ricotta and use two cloves of garlic instead of the onion.