Lozenges with Cinta Senese ragù

With a nice Cinta Senese pork tenderloin we make a concoction for the pasta, a white “ragouttino” with rapid cooking, because we have a tender and lean cut that does not need to cook for hours; the prolonged times ruin it, so better to be as quick as possible

Chef: Giorgio Barchiesi (Giorgione)
Difficulty: Average
Time: 40 min of preparation, 30 min of cooking
Type of Cooking: In a pan or pan
Doses for: 4 people

Ingredients for Lozenges with Cinta Senese ragù

For the pasta:

• 100 g of flour 2
• 100 g of 5-grain flour
• 100 g of whole wheat flour
• 50 g of re-milled durum wheat semolina
• Water
• Coarse salt
• Extra virgin olive oil.

For the ragù:

• 300 g of Cinta Senese pork fillet
• 1 thick slice of lard
• 3 thick slices of pork cheek
• 4 sage leaves
• 1 sprig of wild fennel
• 1 sprig of rosemary
• 2 cloves of garlic
• 1 lemon
• 40 g of butter
• Coarse salt
• White wine
• Extra virgin olive oil

Preparation

1. First of all, cut the piece of meat into bite-sized pieces which we are going to flavor, by cooking with coarse salt, pepper and a “tritazzo” of sage, wild fennel, a few rosemary and a couple of nice peeled and peeled garlic beaks.
2. “I am a very Mediterranean man and to this concoction I add a scratch of lemon zest”.
3. In the pan, heat the oil, a knob of butter, the diced lard and the strips of bacon; let’s blend in with the wine and when the scents have gone up the concoction will be ready to host the meat.
4. So let’s cook the ragù, and while this base blends we prepare the pasta.
5. “A good pasta, together with a good sauce make a good dish”.
6. In a boule we mix the flours and semolina with a drizzle of oil, salt and a little water.
7. First we work with a wooden spoon, as soon as the dough has hardened we transfer it to a pastry board and we work it with the palms of the hands until we obtain a soft and smooth dough.
8. In the meantime, add more wine to the sauce and let it go on low heat.
9. We resume the dough and roll it out with a rolling pin taking care that it has the same thickness (not too thin) “from the center to the periphery”; then cut the lozenges and cook them in boiling salted water for at least 6 minutes
10. . We drain them and keep them in the pan with the cinta ragù.
11. Serve and taste: “mmm … my mom! It’s amazing, the more you chew it, the more you want to eat it.
12. Enjoy your meal!”.