Making Maccheroni Inferrati: Pork and Pigskin

Name: Making Maccheroni Inferrati: Pork and Pigskin (Maccheroni Inferrati con Ragù di Cotica)
Yield: Serves 4 as a main
Cuisine: Italian
Ingredients: 20 basil leaves; 250 ml milk; 400 g tinned chopped tomatoes, or fresh ones; 500 g skin-on, boneless pork belly; grated Parmesan or Pecorino Romano, to serve; Maccheroni inferrati freshly made with 400 g semolina, or 400 g dried ones; 500 ml red wine; 2 bay leaves; ½ carrot, finely chopped; 4 tablespoons extra virgin olive oil 1 stick celery, finely chopped; 2 cloves garlic, chopped; 1 medium onion, finely chopped; ½ teaspoon crushed fennel seed (optional)

Maccheroni Inferrati con Ragù di Cotica

Preparation info

Serves
4
as a main

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe serves four, but half the sauce can easily be set aside if two are dining. Pigskin is too often discarded, or fed to the dogs. It is a delicious and nutritious food, full of gelatine, and makes delicious sausages, sauces and stews — something not to turn one’s snout up at.

This sauce takes a good three hours to make, but can be left pretty much unattended and made in advance if desired.