Perciatelli in the Style of the Prince of Naples: Perciatelli Principe di Napoli

Name: Perciatelli in the Style of the Prince of Naples: Perciatelli Principe di Napoli
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams chicken livers; 1 pinch Pinch chili flakes; 118 milliliters fresh mozzarella, cut into 1/4-inch cubes; 2 cloves garlic, thinly sliced; 1 garlic clove, thinly sliced; 227 grams green peas; 794 grams ground beef (or oxtail); 2 Tbsps extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 177 milliliters fresh grated Parmigiano-Reggiano; 118 milliliters prosciutto cotto, cut into 1/4-inch dice (lardons); 237 milliliters red wine; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 1 teaspoon tomato paste; 4 Tbsps tomato puree; 227 grams perciatelli

Perciatelli in the Style of the Prince of Naples: Perciatelli Principe di Napoli might be just the main course you are searching for. One portion of this dish contains approximately 53g of protein, 71g of fat, and a total of 962 calories. This recipe serves 4. This recipe covers 43% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet. From preparation to the plate, this recipe takes around 40 minutes. If you have garlic, chili flakes, salt, and a few other ingredients on hand, you can make it. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.

Instructions

Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

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Water

Salt

Heat the olive oil over a medium flame until hot but not smoking.

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Olive Oil

Add the garlic, chicken livers, peas, salt, to taste, and cook until the meat is browned and the peas are soft, about 7 minutes.

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Chicken Liver

Garlic

Meat

Peas

Salt

While the meat browns, add the perciatelli to the boiling water and cook, according to the package directions, until tender but still al dente.

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Water

Meat

Meanwhile, reheat the Ragu alla Napoletana in a separate saucepan.

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Sauce Pan

Drain the cooked pasta and add to the saucepan with the ragu.

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Cooked Pasta

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Sauce Pan

Add the chicken livers and peas and toss over high heat until the ingredients are well combined.

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Chicken Liver

Peas

Add the chili flakes and the mozzarella and toss again, so the mozzarella melts amidst the noodles.

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Red Pepper Flakes

Mozzarella

Pasta

Serve immediately in 4 warmed pasta bowls.

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Pasta

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Bowl

Garnish, to taste, with the Parmigiano.

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Parmigiano Reggiano

Ragu:In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking.

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Cooking Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 5 minutes.

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Garlic

Onion

Add the meat and the prosciutto, and continue cooking until the meat has browned, about 5 minutes more.

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Prosciutto

Meat

Add the red wine. Cook over medium heat until the wine has been absorbed into the meat. Season, to taste, with salt and pepper.

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Salt And Pepper

Wine

Meat

Add the tomato paste, the pureed tomatoes, and enough water to just cover the meat. Stir to combine and let the mixture boil for 2 hours, adding more water, if necessary, to keep the pan moist.

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Tomato Paste