87 year old Anna lives in Giuliana in Sicily. And she shares her recipe for ‘macarruna con la porta aperta’ – the dialect name for this dish for pasta with pork ragù. What the video to discover the story. The ingredients are:
600g pork (this can be on the bone or off, and ideally should include skin)
600ml passata, 1 onion, salt.
Pecorino cheese to serve
for the pasta:
300g semolina flour (semola rimacinata)
150ml tepid water
oil for smoothing over the dough ball
