400 gr of wheat flour,
For the sauce:
400 gr minced lean pork,
half a liter of tomato sauce,
1 bunch of fennel,
1 sprig of borage,
half a glass of red wine,
1 bay leaf,
1 sprig of basil,
50 gr. Grated pecorino cheese
gr. 100 of stale bread crumbs,
1 clove garlic,
extra virgin olive oil,
How to make Gnocculli con ragu e verdure:
Mix the flour with salt water in order to obtain a smooth and firm. Put it to rest for about 30 minutes, wrapped in a floured towel. Then, divide it into small pieces and cut the length of the sticks about 10 cm.
Dig it with the tip of your fingers along the length and place them on a towel to dry, well-spaced to each other for a couple of hours.
Peel and wash the borage and fennel, spice crumble and cook in a pan with oil, bay leaves and fried onions. Add the pork meat and brown, then add the wine and let evaporate.
Add the tomato sauce and basil, season with salt and pepper and cook over low heat for about 1 hour, adding, if necessary, a few tablespoons of hot water.
Cook the pasta al dente and drain ripassatela the pan with the sauce.
Sprinkle with grated crumbs seasoned with a little oil, pecorino cheese and chopped garlic and chopped parsley and serve.
Regional recipe from Sicily