Maccheroni alla chitarra

True dish of excellence of the Abruzzo tradition, it is called alla “chitarra” to pay homage to the traditional Abruzzo instrument that is used to create spaghetti alla chitarra or our macaroni alla chitarra, in fact in the Abruzzo dialect it is also called the maccarunàre.

Maccheroni alla chitarra recipe for 6 people.

Ingredients:

• 200 g of pork
• 200 g of lamb
• 700 g of flour
• 6 eggs
• 50 g of butter
• 2 kg tomato puree
• 1 carrot
• 1 onion
• Parmesan to taste
• 1 Glass of Oil
• Salt as needed.

Preparation :

1. Prepare the dough by placing the flour on a surface or in a bowl, create a hole inside and break the two whole eggs inside. Work and mix for about 35/40 minutes.
2. Once worked, roll out the dough with a rolling pin, creating a not too thin sheet and cut it into rectangles 60 cm long and 20 cm wide.
3. Take each rectangle and place it on the strings of the guitar and with the help of the rolling pin press on each rectangle to obtain the maccheroni.
4. Once the maccheroni has been prepared, let’s proceed with the preparation of the ragù. In a large pot, add the oil, the whole onion and the carrot and leave to brown for a few minutes. Then add the meat, the butter and finally the tomato, cooking everything for at least 1 hour.
5. Let’s proceed with cooking the maccheroni. Boil a lot of water in a very large pot, pour the maccheroni which will be ready when they return to float, more or less require 2 to 3 minutes of time.
6. Once they have risen to the surface, stop cooking with very cold water, season with the ragù and serve.