Step into the bustling Testaccio market, where the aroma of simmering ragu fills the air at 10:30 a.m. This is where you'll find Leonardo Cioni, a master chef from San Giovanni Valdarno, crafting his signature dish, a pork ragu with herbs, perfect for gnocchi or pasta. But here's where it gets controversial... The key to this recipe lies in the choice of meat. Capocollo, or pork neck, is marbled with fat, making it succulent and tender. Leo's secret? He uses minced capocollo, creating a texture that's simply divine. But you could also mix leaner cuts with back bacon for a similar effect. And this is the part most people miss... The ragu benefits from three powerful herbs: bay, sage, and rosemary. These not only add flavor but also enhance the meat's succulence. Now, let's dive into the recipe. First, fry the minced pork in olive oil until it's no longer pink. Add the onion, bay, sage, and rosemary, and cook until the onion is translucent. Then, pour in the white wine, followed by the tinned tomatoes, tomato concentrate, and a splash of warm water. Simmer gently for two hours, stirring occasionally. By the end, you'll have a dense, succulent ragu with an oily halo. Serve it on small potato gnocchi, and top it with grated parmesan or grana padano. Now, it's time to ask: Do you agree with Leo's choice of minced capocollo? Or do you prefer the traditional braising method? Share your thoughts in the comments!
