Vesuvio Rigatoni Pastai | Alfonso Iaccarino | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 1 liter of San Marzano tomato puree
• 2 thin slices of pork loin
• 100 g of pork spareribs
• 1 slice of bread
• 20 g of raisins
• 20 g of pine nuts
• 2 sprigs of parsley
• 5 tablespoons of old wine vinegar
• 5 tablespoons of extra virgin olive oil
• 3 tablespoons of white wine
• 2 cloves of garlic
• 1 small onion
• Salt to taste
• 300 g of tomato ragù
• 260 g of Gragnano rigatoni
• 250 g of Campana DOP buffalo mozzarella
• 60 g of minced pork meat
• 50 g of shelled peas
• 30 g of bread crumbs
• 20 cl of milk
• 20 cl of basil sauce
• 2 eggs
• 1 small shallot
• 1 clove of garlic
• Basil leaves
• Extra virgin olive oil
• Salt and pepper