According to tradition, the carrati pasta that is a Pietraroja speciality is seasoned using mutton chop ragout. Ragout was and still is a reference to the family. Its preparation, for which time and care are the “essentials invisible to the eye,” has the sacrality of ritual. But how are the chops prepared? First of all, the fat has to be trimmed from the meat, which is then cut into pieces and seasoned with garlic, parsley, salt and a pinch of pepper. The meat is then rolled and tied with string to preserve the chop’s shape. At this point, a traditional countryside ingredient is added, lard, used instead of olive oil to fry the chops. In the meantime, prepare the tomato sauce: fry finely chopped onion and carrots, and add home-prepared tomato purée. When the sauce is ready, add the chops and leave to cook for at least three hours over low heat.
At this point you can season the carrati pasta with ragout, pecorino sheep’s cheese and chopped walnuts.