04 Aug Handmade Spaghettoni, White Ragout with Artichokes, Porcini, Summer Truffles
Weekend Special: August 5-8, 2016
InspirationThis weekend’s recipe, Ciriole con ragout di carni bianche, carciofi, porcini e tartufo, starts with a quick visit to Ancient Rome.
The Latin word ciriole is a diminutive of cereus, meaning “candle”—a reference to the lithe shape of the pasta that has been utilized as this recipe’s base for thousands of years.
Yet though ciriole has remained the same throughout centuries, the way in which it’s presented (those ingredients that have become partner to it) has been a canvas for the multitudinous colors of Italian chefs’ culinary imaginations.
Allow Chef Luisa Silvia, our miraculous modern traditionalist, to show you.
Ciriole, handmade spaghettoni composed of durum and farro flour, is tossed with a ragout of lamb, pork, chicken, white wine, and finely sliced artichokes. Then finished with fresh porcini, summer truffles, and pecorino di Pienza.