Short pasta is dressed with browned ventresca, fresh ricotta and acquavite, then finished with pecorino and dry ricotta.
Use sedanini or gomiti and season with black pepper. Our version uses sedanini.
Pasta del Vergaro
Serves 4
Cut the ventresca into cubes. Brown it in a roomy pan, then deglaze with the acquavite.
In a separate bowl, mix the fresh and dry ricotta with salt and pepper using a fork.
Boil the pasta in moderately salted water. Drain it and transfer it to the pan with the ventresca.
Stir in the ricotta mixture with half a glass of pasta water. Finish with pecorino and dry ricotta to taste.
The Pro-Roccasalli sagra program prints this committee-staff version for four. It allows gomiti or sedanini, calls for ventresca browned and deglazed with acquavite, and combines it with fresh and dry ricotta. Pecorino Amatriciano and dry ricotta finish the dish.
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