Ramiccia with castrato sauce is a type of pasta that is strictly handmade and cut into very thin strips, typical of the municipality of Percile. In this small village, since 1982, a festival has been held every year in December in which Ramiccia takes center stage. Its name derives from a weed that grows spontaneously everywhere.
Ingredients Ramiccia with mutton sauce (X2)
- 180 g ramiccia (pasta)
- 30 g chopped onion
- 500 g mutton
- 400 g peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 1/2 glass of white wine
- chili pepper to taste
- plenty of Pecorino Romano cheese
Preparation of Ramiccia with mutton sauce
The ingredients are those typically used for egg pasta: white flour (500 g) and eggs (5). Knead the dough until smooth, then roll it out by hand with a rolling pin until it is not too thin (about 2 mm thick). Once the sheet has dried evenly, it is cut by hand into thin fettuccine no wider than 2 mm.
The typical sauce used to dress ramiccia is a mutton sauce with extra virgin olive oil, onion, white wine to deglaze, peeled tomatoes, and chili pepper. At this point, simply cook the pasta in salted water and drown it in the sauce with plenty of local pecorino cheese, and the masterpiece is complete.Ramiccia with mutton sauce
