Maccarruni i Casa Brasati con Maiale alla Cosentina

Name: Maccarruni i Casa Brasati con Maiale alla Cosentina
Yield: serves 8
Ingredients: 2 tablespoons fresh rosemary leaves; 1 piece fresh ginger, about 1 1/2 inches long and 1 1/2 inches wide, peeled; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 3 fat cloves garlic, peeled; 1 tablespoon coarse sea salt, plus additional as needed for the pasta; 1 4-pound loin boned pork, trimmed of all but a thin layer of fat, rolled, and tied at 1 1/2-inch intervals with butcher’s twine; 1/4 cup extra-virgin olive oil; 1 1/2 cups good red wine; 1/4 cup good red wine vinegar; 1 cup canned tomato puree; 12 ounces just-made egg pasta, cut into 1/2-inch ribbons; Just-grated pecorino

January 24, 2012

Here, the Calabrian fashions a rough paste of flour, sea salt, and water and perhaps an egg and a spoonful of oil, rolling it out thin and cutting it into wide, uneven ribbons, calling it maccarruni i casa—maccheroni made at home. It is married to a well-made sauce flavored with some precious trimmings of pork and left to braise and plump in its liquors. The whole offering, pasta, meat, and sauce, is carried to table and eaten, one hopes, with the lush hunger it deserves. Here one uses a good piece rather than a few trimmings of pork. One might choose an acquisition from a good pasta shop or specialty grocery or make the good maccheroni alla mugnaia (page 37) for this dish.

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