Maccheroni al Ferretto con Guanciale e Peperoni Verdi

Basilicata

‹ Basilicata

Cook this

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

→

Origin

Basilicata — widespread throughout the region

Description

Handmade rod-rolled pasta from Basilicata — maccheroni al ferretto (rolled on the same iron rod as Calabrian fusilli, but shorter and thicker) — tossed with rendered guanciale and sweet green peppers (cruschi-style, but fresh) cooked in the guanciale fat. This is a non-tomato pasta that showcases Basilicata's dependence on pork fat and peppers as the primary sauce components. The guanciale renders its fat, the green pepper sweetness absorbs into the fat, and the pasta is tossed with this minimal, deeply flavoured combination.

III

The Thread

—Pasta with sweet green peppers cooked in pork fat — the same combination of pork fat and pepper sweetness as a pasta sauce exists in Galician and Basque cooking Spanish

—The Calabrian version of rod-rolled pasta with cured pork fat — almost identical preparation, different pasta shape and slightly different pepper tradition Calabrian

—Pasta with slow-cooked sweet peppers in pork fat — the Central European parallel to the Southern Italian pepper-pork-fat pasta tradition Hungarian

Flavour Context

Sweet pepper softness in rendered guanciale fat; the pasta absorbs the flavoured fat and becomes savoury and rich without tomato's acidity; simple, satisfying, elemental Lucanian cooking

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

← PreviousMaccheroni al Ferretto alla Lucana — Handmade Pasta with Lamb Ragù Next →Strascinati con 'Nduja e Pomodori Secchi alla Lucana

‹ Basilicata · Contents · The Library