MACCHERONI " ALLA CHITARRA"
This spicy recipe comes from the Province of Teramo, Abruzzo, Italy and the "chitarra" (guitar string-shaped pasta), is made with an 'instrument' shaped like a guitar that is easy to find in any market in Abruzzo. I am posting this dish from Abruzzo as part of the Food, Friends, and Family game. None of the other Italian recipes already posted here reflect the special foods created in this region on the south west coast. NOTE*** The original recipe didn't say if the lamb and pork were ground or chopped so you can prepare it according to your choice. If you do not happen to own one of the "chitarra" guitar shaped instruments for cutting, just cut the pasta into long narrow strips which are about 24 inches long. The flavors will be the same.
Provided by CarrolJ
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
- While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
- Knead the pasta dough, for about 35-40 minutes if making by hand.
- Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
- Cut the sheet into 8 x 24 inch rectangles.
- Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
- Bring water to a boil in a large pot.
- Add the salt to the water.
- Add pasta and boil until they float to the top of the pot or is cooked until ala'dente.
- Drain and rinse the pasta with cold water.
- Add sauce to the pasta immediately.
- Before serving add the few drops of oil in which the hot pepper has been sautéed and toss lightly through the pasta.
- Serve hot topped with Parmesan Cheese.
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Amit Chaudhari
[email protected]I thought the sauce was a bit too acidic. I added a little bit of sugar to balance it out.
Nr Nijam
[email protected]I'm not a big fan of anchovies, but I didn't mind them in this dish. They added a nice salty flavor.
Johana & Eddy Lascano- Rodriguez
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Shalonda Strayhorne
[email protected]I love the way the chitarra shapes the pasta. It gives it a beautiful texture.
MST Hungama official
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Official Ranty
[email protected]I'm definitely going to make this dish again. It's a keeper!
Fida H Studio
[email protected]I thought the sauce was a bit too acidic. I added a little bit of sugar to balance it out.
Sameer Ahmeed
[email protected]I'm not a big fan of anchovies, but I didn't mind them in this dish. They added a nice salty flavor.
Lewis Angus
[email protected]This is my new favorite pasta dish. It's so flavorful and satisfying.
Aymen jemal
[email protected]I made this dish for a dinner party, and it was a huge hit. Everyone loved it.
Mariam Adebisi
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. It was delicious!
afran shopan sarkar
[email protected]This dish was a bit time-consuming to make, but it was worth the effort.
Sadaam Jutt
[email protected]The chitarra was a bit tricky to use at first, but I got the hang of it after a few tries.
Dillon Hogan
[email protected]I added some chopped vegetables to the sauce, and it was a great way to sneak in some extra nutrients.
allosaurus bruh
[email protected]I substituted gluten-free flour for the all-purpose flour, and the pasta still turned out great.
mansoora11 23
[email protected]This dish was a bit too rich for my taste. I think I would have preferred a lighter sauce.
Jack Overbaugh
[email protected]I found the instructions to be clear and easy to follow. Even though I'm not an experienced cook, I was able to make this dish without any problems.
Malyun Jelle
[email protected]This was the perfect dish for a special occasion. It was elegant and delicious, and my guests raved about it.
Ajisafe Samad
[email protected]I love the simplicity of this dish. It's a great way to showcase fresh, seasonal ingredients.
Dave Bernadin
[email protected]I made this pasta last night and it was a hit with my family! The chitarra gave the noodles a beautiful shape and texture, and the sauce was flavorful and rich. I will definitely be making this again.