Campania meets Emilia

Product combined with the recipe

paccheri Scatola 12 cf

Ingredients for 4 people

  • 2kg of peeled tomatoes
  • 400g of muscle
  • 400g of pork ribs
  • 400g of sausage
  • 250g of Paccheri Pasta Leonessa
  • 250g of pork chops
  • 200 ml of red wine
  • 100g of baffalo ricotta
  • 50g of grated Pecorino Romano cheese
  • 50g of Raisins
  • 50g of pine nuts
  • 1 white onion
  • 1 clove of garlic
  • parsley and basil leaves to taste


Mince the garlic, parsley, raisins, pine nuts and pecorino and put it all on sliced pork chops. Then roll them up and tie with kitchen string. Cook in a pan with 2 tablespoons of olive oil along with the muscle, the pork ribs and sausages for 15 minutes. Add the finely chopped onion and continue to cook until the meat gets dark and the onions crispy. Add wine and let evaporate. Then add the pureed tomatoes and cook on low heat for 4-5 hours. When it is cooked add salt and pepper to taste and remove the meat from the sauce. Untie the meat rools and cut into slices. Cook the pasta in salted water and seasen them with the sauce. Serve hot, and garnish with bits of meat, tufts of ricotta and basil. Match Holiday traditional plate from Napoli, it has a sour and aromatic taste. Match it with Pallagrello Nero presenting aromas of ripe red fruits, sweet spices but also with a touch of black pepper. Soft flavored with a balanced acidity, contains alcohol with a mild and juicy note.

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