Typical Pieve's speciality. The "maccheroni al pettine" are made from hand-rolled pastry. You make squares of the pastry and scroll them on a stick after having pressed them on a ''comb'' (tool of the old frame once used by housewives for weaving) in order to give them the typical striping.
Here you have the recipe suggested by the Pro loco di Pieve di Cento, that every summer organizes the Sagra del maccherone al pettine (Maccherone al pettine festival).
Ingredients for the pasta
5 hg of flour
5 eggs
Preparation:
Mix eggs and flour; you cut large pieces from the mixture and roll them with a rolling pin. The sheet must be cut in stripes of 4-5 cm in order to obtain squares of thin pastry. You smake them scrolling on a stick after having pressed them on a ''comb'' (tool of the old frame once used by housewives for weaving) in order to give them the typical striping. You cook them in boiling water and dress them with meat ragù.
Ingredients for the ragù sauce
Minced pork
bacon
celery
onion
carrots
canned tomatoes
water
oil
salt and pepper
Preparation:
You finely chop celery, carrots and onion and make them fry.
You add the minced pork and bacon until the become of a gold colour. Add the tomatoes sauce and cook for about an hour.
Interests
- Food & Wine
