Spicy Ventricina Molisana

The name comes from the belly of the pig, in fact in ancient times the stomach of the pig was used for bagging.

the main ingredient is about 80 percent noble (lean) cuts of pork, and the remainder fatty cuts. The meat is strictly cut with a knife point to form irregular cubes of about 3-4 cm (smaller pieces of the fatty part, however).

It is a long-cured, unsmoked raw pork sausage, large-grained and free of additives and preservatives except for salt and spices (dried chopped hot bell pepper, salt, pepper).

This principle applies in principle only to artisanal productions

Spicy Ventricina can be enjoyed in sandwiches, appetizers and happy hours.

Our Molise spicy ventricina is suitable for all palates in fact it is not overly spicy so that everyone can fully enjoy it.

Also good to use in seasoning first courses, such as in the ragout of ventricina, along with pasta formats typical of the area (spaghetti alla chitarra, sagnea pezzi, cavatelli, fusilli, strozzapreti, ventricina ravioli)

RECIPE:

SPAGHETTI ALLA CHITARRA WITH VENTRICINA AND CACIOCAVALLO

(Spaghetti but also fusilli, gnocchi or other pasta format)

• Dice the slices of ventricina.
• Heat plenty of olive oil in a pan, add the ventricina cubes and sauté for a few minutes.
• Add the tomato puree, season with salt and cook the sauce for about 15 minutes
• Cook the pasta. Pour it into the pan with the sauce and toss everything so that the ingredients are mixed well.
• Plate and sprinkle with the caciocavallo cheese grated or flaked.