Rosa and Antonietta also wanted to show us another Abruzzo favourite: Code di Pecora or Sheep’s Tails Pasta. This is a no-egg pasta, which is usually paired with vegetable or pulse sauces in Abruzzo; for this meal Rosa made fresh tomato and chilli pasta. And if you’ve got to cook for ravenous appetites, then do as they do in Abruzzo and serve cheese and breadcrumb dumplings called palocche along with the pasta.
You could also serve the dumplings without the pasta; in which case increase the amount of bell peppers in tomato sauce – in effect to make a peperonata sauce – to go with them. In both cases, serve with plenty of grated cheese. The recipes follow in the next post