Cavatielli with Tracchiulelle and Smoked Ricotta
In a large saucepan, brown onion and unpeeled garlic. Add pork ribs and let them to brown on each side. Blend with white wine, and once evaporated, add tomato.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 400 g Cavatielli
- 800 g pork ribs (tracchiulelle)
- 1 l tomato pulp
- 1 glass white wine
- 1 onion
- 2 cloves of garlic
- extra virgin olive oil
- salt to taste
- pepper to taste
- 200 g smoked ricotta, to be grated
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