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.
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.