- Difficulty: Media
- 100 g of Panella breadcrumb
- 150 g of Lardo Alto of Castellucchio Bianco Levoni
- extra virgin olive oil
- grated pecorino cheese
- salt, chili pepper “diavolicchio”
- garlic and parsley
While the ferretti (traditional fresh pasta of the Lucania) boil, fry over low heat the breadcrumb and the garlic together with the chopped lard and the chili pepper “diavolicchio”. Add the minced parsley, then pour the mixture over the pasta, and add the grated pecorino cheese.
For the most handy ones, the “ferretti” are obtained by making a small round piece of fresh pasta roll up around a thin iron spit, with the help of both hands and a bit of flour. By moving the hands several times back and forth the piece of dough is pressed around the iron spit and forms a compact cylinder.
The piece can then be easily removed from the iron spit previously covered in flour.
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