Pork ventresca
Roccasalli cubes and browns the ventresca, then deglazes it with acquavite.
In the pan
After the ventresca is browned and deglazed, the recipe adds the cooked pasta and tosses it with the ricotta mixture and pasta water. A separate example comes from Turi’s trònere: pieces of pork ventresca are rolled inside veal with provolone, then baked with onion and tomato.
