Main courses
Hand-rolled semolina cavatelli coated in a slow-braised pork ragù: deep, glossy, and impeccably balanced—rustic soul, fine-dining polish. Designed with a warm “Molise countryside” visual mood: terracotta, olive leaf green, parchment cream, and a subtle aged-paper texture.
Recipe video
Set a heavy pot (Dutch oven) and a wide sauté pan (or use the pot alone). Dice onion, carrot, celery into a neat brunoise so they melt evenly. Dice pancetta; dice pork shoulder and pat it very dry (critical for browning). Measure wine, passata, stock, and tomato paste. Tie rosemary with kitchen twine or keep it whole for easy removal. Pre-warm stock (even lukewarm is fine): cold liquid drops the pot temperature and weakens your sear.
Heat pot over medium. Add olive oil, then pancetta; cook gently until the fat renders and the pancetta turns lightly golden (not dark). Add onion, carrot, celery and a pinch of salt. Sweat 8–10 minutes until glossy and sweet—no harsh color. Add crushed garlic for the last 60 seconds only.
Raise heat to medium-high. Add pork in a single layer (work in 2 batches if needed). Sear until well browned on at least two sides. Do not stir constantly—let contact do the work. Season lightly with salt and pepper.
Push the meat aside. Add tomato paste to the hot surface and cook 1–2 minutes, stirring, until it darkens slightly and smells nutty (this removes raw acidity). Pour in wine; scrape the fond thoroughly and reduce by about half until the alcohol smell is gone and the liquid looks syrupy.
Add passata, then stock, bay leaf, and rosemary. Bring just to a gentle simmer (small bubbles). Cover slightly ajar and cook 90–120 minutes, stirring occasionally. If it tightens too much, add a splash of stock; if it’s too loose near the end, uncover and reduce. Remove bay/rosemary. Taste and correct salt and pepper.
Target texture: pork tender enough to yield, sauce glossy and nappe (coats the back of a spoon).
Mound semolina on the counter, mix in salt, and add warm water gradually. Knead 8–10 minutes until smooth and firm (it should feel dense, not sticky). Cover and rest 20–30 minutes to hydrate the semolina.
Cut dough into ropes (about 1 cm thick). Cut into 2 cm nuggets. Drag each piece with two fingers or a cavatelli board to create a curled shell with a hollow—this hollow is your “sauce reservoir.” Lay on a semolina-dusted tray. Let air-dry 15–20 minutes while you salt your pasta water and rewarm ragù.
Boil generously salted water. Cook cavatelli until they float plus 1–2 minutes (taste: tender but resilient). Meanwhile, warm ragù in a wide pan. Transfer pasta directly into ragù; add a splash of pasta water and toss vigorously to emulsify. Off heat, add butter (optional) and grated cheese; toss until glossy.
Plate in warm bowls, finish with a small crown of cheese and a few drops of good olive oil.
