Wednesday, August 18, 2021

 ANTONINO CANNAVACCIUOLO'S NEAPOLITAN RAGÙ ! "My favorite version is with pork ribs. This version of Neapolitan ragù," continues the Campania-born chef, "is simpler and less rich than the traditional one, designed to lighten a very substantial dish." The only unwritten rule is to clear your plate by mopping up the sauce with bread, a ritual known as fare la scarpetta. A Neapolitan Ragù Primer | La Cucina Italiana

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