MACCHERONI " ALLA CHITARRA"
This spicy recipe comes from the Province of Teramo, Abruzzo, Italy and the "chitarra" (guitar string-shaped pasta), is made with an 'instrument' shaped like a guitar that is easy to find in any market in Abruzzo. I am posting this dish from Abruzzo as part of the Food, Friends, and Family game. None of the other Italian recipes already posted here reflect the special foods created in this region on the south west coast. NOTE*** The original recipe didn't say if the lamb and pork were ground or chopped so you can prepare it according to your choice. If you do not happen to own one of the "chitarra" guitar shaped instruments for cutting, just cut the pasta into long narrow strips which are about 24 inches long. The flavors will be the same.
Provided by CarrolJ
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally.
- While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished.
- Knead the pasta dough, for about 35-40 minutes if making by hand.
- Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one.
- Cut the sheet into 8 x 24 inch rectangles.
- Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles.
- Bring water to a boil in a large pot.
- Add the salt to the water.
- Add pasta and boil until they float to the top of the pot or is cooked until ala'dente.
- Drain and rinse the pasta with cold water.
- Add sauce to the pasta immediately.
- Before serving add the few drops of oil in which the hot pepper has been sautéed and toss lightly through the pasta.
- Serve hot topped with Parmesan Cheese.
More about "maccheroni alla chitarra recipes"
SPAGHETTI ALLA CHITARRA CON RAGù DI AGNELLO E PEPERONI (FRESH …
Aug 6, 2013 Every region of Italy has its own pasta shapes, and for Abruzzo this is the Spaghetti alla Chitarra, also called Maccheroni alla Chitarra. In other regions this type of pasta is called tonnarelli or…
From stefangourmet.com
MACCHERONI ALLA CHITARRA ALLA PAESANA | ITALIAN PASTA DE CECCO RECIPES
Heat some oil, the broken chilli, the chopped onion and garlic with the herb mix and fry until soft but not golden; then add the strips of bacon and brown them briefly, mixing with a wooden spoon.Once drained, add the boiled beans, cover and simmer for …
From dececco.com
MACCHERONI ALLA CHITARRA AGLIO E OLIO - EMERILS.COM
Directions. Roll pasta dough out to the second thinnest setting on a pasta machine. Lay pasta over a chitarri. Using a rolling pin, roll over the dough so the strings cut the pasta. Repeat with all of the dough. Cook pasta in boiling, salted water until …
From emerils.com
MACCHERONI ALLA CHITARRA WITH GOOLWA PIPIS – GOOLWA PIPI
Maccheroni alla chitarra*: 500gm Durum Semolina (Bellota Gold) 28 free range yolks from 60gm eggs *A Chitarra is required for this recipe. If a Chitarra is unavailable, replace with an alternative pasta recupe or store-bought pasta. To Assemble: 1.4 kg Goolwa Pipis; 500 gm Fresh Maccheroni alla chitarra; 100 ml extra virgin olive oil, plus ...
From goolwapipico.com
SPAGHETTI ALLA CHITARRA WITH PORK AND LAMB RAGù SAUCE
Jul 15, 2020 One of the most famous recipes from Abruzzo, this spaghetti alla chitarra recipe with lamb and pork ragu is absolutely delicious and easy to make.
From nonnabox.com
MACCHERONI ALLA CHITARRA WITH RAGù ABRUZZESE AND PALOTTINE RECIPE ...
Aug 30, 2018 In Abruzzo pasta is rolled and hand cut on a chitarra, wooden block strung like a guitar that cuts the dough into little square threads. Served up with plenty of feathery shredded Parmigiano and dried chiles or peperoncini, an Abruzzese must have, this is not your typical red sauce joint fare.
From seriouseats.com
SPAGHETTI/MACCHERONI ALLA CHITARRA WITH 4 MEAT RAGU ABRUZZESE
Sep 15, 2017 Spaghetti alla chitarra with 4 meat ragu. Why 4 meat ragu from Abruzzo? This 4 meat ragu recipe is really perfect for special occasions or just when you want to feed your family a one plate hearty and warming meal.
From the-pasta-project.com
MACCHERONI ALLA CHITARRA - DELICIOUS ITALY
Sep 2, 2010 Maccheroni alla Chitarra. This recipe comes from the Province of Teramo in Abruzzo and the "chitarra" (guitar string-shaped pasta), is made with an 'instrument' that is easy to find in any market in Abruzzo.
From deliciousitaly.com
SPAGHETTI ALLA CHITARRA WITH CLASSIC ABRUZZESE RAGU - FOOD52
May 8, 2014 Spaghetti alla chitarra is a pasta that calls for a bit of bite to it as it needs some strength to carry the hearty, rich sauces it usually accompanies -- chunky ragu, particularly made from young lamb, a staple in Abruzzo's cuisine, or, like this one below, a …
From food52.com
HOMEMADE MACCHERONI ALLA CHITARRA RECIPE | EPICURIOUS
Dec 9, 2011 The resourceful cooks of Abruzzo are never at a loss for quick and delicious ways to dress maccheroni alla chitarra or the excellent dry pastas made in the region.
From epicurious.com
MACCHERONI WITH FRESH LEMON AND CREAM SAUCE - LIDIA - LIDIA…
These are nicely balanced with butter and cream, and all the cooking takes barely 5 minutes—less than the time you need to cook your maccheroni alla chitarra. Be sure that all your ingredients are ready—and the pasta water is at the boil—when you start cooking the sauce.
From lidiasitaly.com
SPAGHETTI/MACCHERONI ALLA CHITARRA FROM ABRUZZO
May 6, 2017 Recipes for pasta alla chitarra. In Abruzzo, maccheroni alla chitarra is typically eaten with a mixed meat ragu which includes lamb and tomato sauce seasoned with peperoncino or a lamb ragu with sweet peppers or with tomato sauce and tiny veal meatballs called pallottine.
From the-pasta-project.com
SPAGHETTI ALLA CHITARRA (GUITAR PASTA FROM ABRUZZO, ITALY)
Jan 11, 2024 Pasta alla chitarra (also known as maccheroni alla chitarra, Tonnarelli Romana, or in English ‘guitar spaghetti’) is a variety of egg pasta made with semolina flour originating from the Abruzzo region of Italy in the province of Chieti.
From bitingatthebits.com
MACCHERONI ALLA CHITARRA CON RAGù D’AGNELLO E PEPERONI
Apr 21, 2009 Australian Gourmet Traveller recipe for maccheroni alla chitarra con ragù d’agnello e peperoni or “guitar pasta” in lamb and capsicum ragù by Eugenio Maiale from Sydney restaurant A Tavola.
From gourmettraveller.com.au
MACCHERONI ALLA CHITARRA IN A LAMB SAUCE - DELICIOUS ITALY
Jan 31, 2011 Maccheroni alla Chitarra in a Lamb Sauce. Here's a tasty pasta dish made from the classic pasta of Abruzzo and a classic sauce - ragù di agnello.
From deliciousitaly.com
SPAGHETTI ALLA CHITARRA RECIPE - SUR LA TABLE
Ingredients. 1 pound, 10 oz. semolina. 1½ pounds Caputo 00 flour. 3 large eggs. 1 cup water. 35.2 oz. Tomato Sauce Academia Barilla. 4 oz. Parmigiano-Reggiano Academia Barilla. Procedure. Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta called maccheroni alla chitara.
From surlatable.com
SPAGHETTI/MACCHERONI ALLA CHITARRA WITH 4 MEAT RAGU ABRUZZESE
Sep 15, 2017 Ingredients. 100 g lamb shoulder or shank or leg chops ( I used large leg chops and cut the meat off the bone and cubed it and then used the bones to make a stock) 100 g veal rump sirloin or hind shank (without bones) 100 g beef rump. 4 …
From the-pasta-project.com
SPAGHETTI ALLA CHITARRA WITH TINY MEATBALLS – TINA'S TABLE
Sep 19, 2022 Less known, however, is this exquisite traditional recipe of homemade spaghetti alla chitarra pasta served in a luscious, slow-cooked tomato and meat sauce with teeny meatballs. Spaghetti alla chitarra with tiny meatballs is a glorious preparation from Teramo, a charming town in the Abruzzo region.
From tinastable.com
HOMEMADE MACCHERONI ALLA CHITARRA - LIDIA - LIDIA'S ITALY
Directions. You will need a food processor fitted with a steel blade; a pasta-rolling machine or wooden rolling pin; a wooden chitarra. Measure 2 full cups of unsifted flour (or weigh out 10 ounces), and dump it all in the food-processor bowl; process for a few seconds to aerate.
From lidiasitaly.com
