Giovina (Franceschelli) Saccomanna, Isernia
Before I married my husband, my mother would spend every Sunday cooking meals in an attempt to bring my future husband more firmly into the family. This was one of his favourite recipes and is proof that the way to a man’s heart is through his stomach. —Maria Pia
CAVATI:
4 cups flour
1 egg
1 cup water
¾ tablespoon salt
SAUCE:
½ cup extra-virgin olive oil
1 onion (diced)
2 pounds lean stewing pork (cut into pieces)
28 ounces crushed tomatoes
1 cup hot water
salt
Cavati:
1. On clean work surface, mound flour and make well in centre.
2.Add egg, water and salt and slowly incorporate flour until well mixed.
3.Knead dough for 10 minutes, until soft. If dough is too sticky add one tablespoon flour at a time; if dough falls apart, add one tablespoon water.
4.Flatten into ¾-inch disc, then roll to ¼-inch thickness.
5.Cut dough into 1½-inch wide strips and then into pieces approx. 1-inch long.
6.Using two fingers centred in noodle, press down and pull noodle towards you, making a full indent on noodle.
7.Set aside on lightly floured surface until you have made all the Cavati.
8.Bring large pot of salted water to boil and add Cavati. Cook until risen to surface.
9.Remove using spider and serve topped with pork sauce.
Sauce:
1. Warm olive oil in saucepan over medium heat and cook onions until slightly browned.
2.Add pork and cook until browned on all sides.
3.Add tomatoes and water and raise to boil. Simmer for 2 hours.
Season with salt to taste.
You can make sauce the day before and reheat it when ready to use.
