Ceppe con Sugo di Agnello alla Teramana

Teramo, Abruzzo

‹ Abruzzo

Cook this

The working recipe — the Market List, the Method, and where it lives or dies

→

Origin

Abruzzo (Teramo province), central Italy

Description

Ceppe are Teramo's distinctive hand-formed pasta — short, hollow tubes formed by rolling a piece of semolina dough around a metal skewer (ferro) or knitting needle, then sliding the dough off to leave a rough-textured tube approximately 6 cm long and 1 cm in diameter. The sauce is a slow-braised lamb ragù alla teramana: shoulder pieces browned in lard with onion and celery, then braised for 2 hours in white wine, lamb or chicken broth and San Marzano tomatoes. The lamb is pulled from the bone, shredded coarsely and returned to the sauce. Ceppe are cooked al dente and finished in the pan with the ragù, grated Pecorino d'Abruzzo and torn flat-leaf parsley.

III

The Thread

—Hand-formed pasta wound around a skewer to create a hollow, grooved tube that cups and grips rich braised meat sauces Sicilian

—Hand-worked semolina pasta given a rough texture during forming that allows the cooked pasta to capture sauce in its surface irregularities Turkish

—Hand-formed pasta paired with a slow-braised lamb sauce where the pasta's texture is central to the eating experience Uzbek

Flavour Context

Rich, gamey slow-braised lamb; white wine and tomato brightness; Pecorino's salt and sharpness cutting through the fat; semolina pasta with a slightly gritty bite.

Pillars V — VII

The full training pages are part of membership.

Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.

Enter · from $49 a year

← PreviousTimballo di Scrippelle alla Teramana Next →Brodetto alla Vastese

‹ Abruzzo · Contents · The Library