Fusilloni Mannetti - Tail, Sabino pecorino, cream of wild chicory and basil

Welcome to the incredible world of Lazio cuisine , where culinary traditions come to life in a modern and creative way. Today we present an iconic dish of Roman cuisine, Fusilloni Mannetti with oxtail, pecorino Sabino and wild herbs , masterfully reinterpreted by the renowned chef Laura Marciani for the initiative "7 Chefs for 7 Recipes, Mannetti in the Green Heart of Lazio" , the culinary adventure aimed at discovering the flavors and tastes of our territory, which celebrates the gastronomic excellence of this fantastic Italian region at every event.

In this unique recipe, the chef has carefully chosen Fusillone Mannetti , a type of pasta that with its helix structure perfectly envelops the sauces. Fusilloni Mannetti, rough and porous, are perfect for creating appetizing and tasty first courses. Thanks to their consistency, each bite becomes an explosion of flavors, in which the sauce harmoniously intertwines with the durum wheat semolina pasta, giving an unforgettable taste experience.

Are you ready to discover the perfect combination of tradition and innovation in Lazio cuisine, enhanced by the choice of Fusilloni Mannetti? Then let us guide you!

THE CHEF

Laura Marciani was born in Magliano Sabina , in a family where the kitchen and the restaurant were the center of life. Growing up in this environment, she has always had a passion for cooking, passed down from her father and her aunt Lilia. Laura is a cook who lives for passions and transmits them through her dishes . A lover of music and the emotions it arouses, she is proud of her roots and identifies with the dishes she creates, with particular attention to the culinary tradition of Sabina and its seasonal colors.

An extraordinary chef who has achieved exceptional goals in her culinary career. In addition to being a talented cook, she is also a freelance lecturer in creative cuisine at the TuChef Academy Rome . Her commitment and passion for Italian excellence are evident in her role as Vice-President at DOC ITALY Italian Excellences. You can also watch her in action on television programs, such as the popular Gambero Rosso Channel on Sky, where she has presented two seasons dedicated to her extraordinary recipes. Prepare to be inspired and fascinated by her high-level culinary creations.

THE RESTAURANT

At Ristorante degli Angeli , located in the picturesque hills of Magliano Sabina , you can experience a divine culinary experience. Founded in 1899 as a simple inn, the structure has transformed over the decades into a renowned restaurant, keeping the family tradition intact. Today, managed by the Marciani family, the restaurant is a true resort, with eight luxurious rooms, a swimming pool and even a small renovated medieval church. The cuisine is characterized by the exceptional quality and authenticity of the products used, many of which are seasonal and come from local farms.

The love and care that goes into preparing the dishes is evident, from the delicious courgette flowers to traditional recipes like coratella. The bread, baked in a wood-fired oven with a centuries-old sourdough starter, is a delicacy in itself. But what really makes Ristorante degli Angeli special is the familiar and welcoming atmosphere, where guests are treated like members of the family. The owners' passion and attention to detail are also reflected in the selection of wines, which are masterfully paired with the dishes. This unique place, far from the eccentricity of famous TV chefs, is a culinary treasure that deserves to be discovered and shared.

THE RECIPE

Combining the traditional recipe of coda alla vaccinara with Fusilloni Mannetti is a culinary experience that combines the traditional flavors of Lazio with a modern presentation. Chef Laura Marciani has created this recipe perfect for pasta lovers, taking advantage of the unique spiral structure of the fusilloni to best wrap the sauces. Their rough and porous surface retains the sauce, creating a tasty and appetizing first course.

The preparation begins with the dicing of carrots and celery into cubes to add consistency to the dish. The fresh spring onion , together with the red onion, give intense aromas that blend harmoniously into the soffritto, prepared with abundant extra virgin olive oil or lard, following tradition.

Once ready, remove the soffritto leaving only a clove of garlic in its skin and add a little hot water to form a cream with the cooking juices. Lightly flour the veal tail cut into pieces and brown it over a high flame to seal all sides well, then add salt and let it evaporate with the white wine . Add salt only once the meat is well browned to avoid losing the tasty liquids while the flour will help us create a delicious cream to bind all the ingredients. Then add the soffritto , the peeled tomatoes and season with salt and pepper . Cover the meat with hot water and continue cooking over a low heat for about 4 hours, until the meat is so soft that it comes off the bones easily.

Once ready, let's thicken it in the pan and remove the meat from the tail, add our favorite wild herbs , in this case basil and marjoram . You can also add some fresh or dried chili pepper cut into pieces but, if you want to follow the true Sabine tradition, prefer a generous grinding of pepper .

Drain the Fusilloni Mannetti al dente and sauté in a pan with the sauce and the shredded veal tail. Stir in the semi-mature pecorino sabino with the heat off and season with salt and pepper.

We place our full-bodied recipe on a cream of wild chicory and basil to contrast the sweetness of the tail and tomato and add color to the dish. We sprinkle with semi-mature pecorino and finish the dish with the cream of wild chicory and basil, wild herbs and herbs and finally a drizzle of extra virgin olive oil, a must in every Sabine recipe.

An explosion of aromas, flavours and authentic traditional character comes to life in every forkful of Fusilloni Mannetti with tail and wild herbs, a culinary work that rewrites the history of Lazio cuisine with audacity and creativity .

Chef Laura Marciani's proposal is the seventh and final recipe in the series "7 Chefs for 7 Recipes - Mannetti in the Green Heart of Lazio" .

Follow the news and our social networks to see all the proposals of the chefs starring in the series with Mannetti pasta. You will have more ideas in the kitchen and you will be able to amaze yourself with the suggestive experiments of the much loved Italian cuisine, in particular of the excellences of the Lazio region.

If you already want to experiment with the recipes and taste our 100% Italian artisanal pasta, don't stop at just Fusilloni: hurry up and discover the other shapes that give due honor to every preparation in your kitchen .

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