“Even a Milanese, if he lives in Sicily, can add a place at the table “. Michele adds not only the place at the table but also in his heart. Michele. always available and always with a smile for others. smile that translates into beautiful words and, more importantly, into concrete facts of altruism. Engineer in professional life, he devotes most of his time to the most difficult profession there is: the educator. In fact, his first mission is precisely to take care of the training of the boys, with great dedication and attention and has become, for them, a strong and stable point of reference. He loves to play sports and has recently approached cycling, a sport that offers not only a good physical shape but the possibility of being among nature, which is very fascinating to Michele. Today he presents us his specialty, which he loves to share with his long-time friends, from Milan to Palermo, close by the deepest friendship.

CHEF

Michele Baretta

KITCHEN

Laziale

DIFFICULTY

Average

DATA FOR PREPARATION

20 min
Prep

30 min
Cooking

50 min
Total

10 people
Doses

Recipe

INGREDIENTS

  • Pasta, preferably Bucatino 1,20 Kg

  • Pig cheek600 gr

  • Pecorino cheese250 gr

  • Grain100 gr

  • Tomatoes, strictly peeled 1,50 Kg (n.1 large jar every 500 g of pasta)

  • White wine q.b.

  • Salt and pepper q.b.

PREPARATION

  • Eliminate the cotica / hard and too peppery parts of the pillow. Brown the bacon, oil-free, on medium-low heat, taking care of it well; when crispy remove it from the pan and set aside

  • Instead, keep the transparent fat released from the pillow in the pan, eliminating the dark waste; bring the transparent fat to temperature, blend with the white wine and put the peeled tomatoes, crushing them by hand; salt and pepper, and cook for at least 20 minutes

  • In the meantime, separately, boil the water, add salt, cook the pasta and drain 1 minute before cooking

  • Put the pasta in the saucepan, add the bacon and a little cooking water, dry the water until the tomato becomes creamier thanks to the starch released by the pasta

  • Finally, add the cheese and serve

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