Maccheroncini di Campofilone | Accommodation details
The 'maccheroncini' of Campofilone, known since the 15th century, are nowadays recognised by the Regione Marche as a “typical-traditional product”. The making of it must only be done following the ancient recipe. The 'maccheroncino' is a long and very thin shape of fresh egg pasta. The pasta cooks very quickly and is porous. The traditional sauce is a ragù of minced meat of chicken, veal and pork, flavoured with nutmeg and with a sprinkling of pecorino cheeese. The pasta tradition of this town of the Fermano territory is known all over the world from where its main product is much appreciated and always delights an ever increasing number of senses and palates.
RECIPE – ingredients for 4 people
-stick of celery
-300 gr. of minced meat (mixture of chicken, pork and veal)
-1/2 glass of white wine
-3 spoons of extra virgin olive oil
-1/2Kg of peeled plum tomatoes
-salt and pepper
-50 gr. of grated pecorino or Parmigiano
Preparation: Gently cook the chopped onion in the extra virgin olive oil, then add the finely chopped carrot and celery. Season with salt and pepper. Add the beef bones and all the meat. Sauté everything, pour in the white wine.. Once it has evaporated, add the tomatoes. Allow it to cook on a moderate heat for about two hours. Once it has finished cooking you may add some fresh basil.