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mbricelli al Rancetto

Umbricelli al Rancetto are a typical Umbrian pasta recipe. Of ancient tradition, this pasta is truly delicious, the preparation is very simple, just a few things are enough but they must absolutely be of quality. In each area of Umbria, this pasta has a different name, it can be called Umbricelle, Bigoli or Stringozzi but it is always the same goodness

Traditional Umbrian Pasta, Umbricelli with Rancetto

Umbricelli are large, irregular and thick fresh spaghetti, made with soft wheat flour, like most of our artisanal pastas, because in Umbria, in ancient times, durum wheat was not produced, so the farmer, once , he used what he had available, the flour was there, the water too, and the salt too. A dough was made with all these ingredients and these spaghetti were rolled out by hand, seasoned with the products that were available at that moment, which is why this pasta has many different recipes also due to the various periods of the year

The Meaning of Rancetto Sauce

The meaning of Sugo al Rancetto derives directly from the Umbrian dialect. Since one of the main ingredients is pork cheek, called Barbozzo in Umbria (some use pork belly, that can work too), once upon a time there were no food preservation methods that we have today, so after several months During maturation the Guanciale could start to become a little yellow and therefore rancid. But our farmers didn't throw anything away, so discarding the yellower parts they used it anyway. Certainly the flavor wasn't as perfect as in the first months of maturing and it tasted a little rancid, this is where the name Rancetto comes from. Today, fortunately we don't have these problems, we have everything at the right time, so we can enjoy this wonderful recipe to the fullest

Ingredients for Umbricelli al Rancetto

Ingredients for Four People

500g of Fresh Umbricelli Bolognami

150g of Barbozzo Riserva Norcia Bolognami

300g of peeled tomatoes

Santa Margherita Bolognami Extra Virgin Olive Oil

1 White Onion

1 sprig of marjoram

Seasoned Pecorino Pilato Il Caseificio di Norcia

Salt Just Enough

Enough Black Pepper

Preparing the Umbricelli al Rancetto

Initially this recipe may seem like an Amatriciana, but it is a completely different thing, in fact the preparation method and ingredients are completely different. First, take the peeled tomatoes, remove the seeds and cut them into irregular pieces. Cut the Guanciale (Barbozzo) into strips. Cut the onion quite finely. In the meantime, put the pan with water and salt on the heat to cook the pasta. Put the oil in a pan and add the onion. Start frying on low heat. As soon as you see that it has wilted, add the bacon and brown it when you see if it is browned properly, add the tomatoes and let them dry, taste and add salt and pepper to taste, add the marjoram and the sauce is ready. Put the Umbricelli in water and they will be ready in 10-15 minutes, put them in the pan with the sauce and sauté them for a moment, add the grated Pecorino and Buon Appetito

The Wine I Recommend for Umbricelli al Rancetto

For my taste it is definitely a white wine like Grechetto Perticaia, it is a fruity and fragrant white wine that comes from 100% Grechetto grapes coming from the green heart of Umbria. The vineyards are located in the hilly area of the countryside around Montefalco, where in addition to native vines, the estate also grows Grechetto, a historic vine from central Italy, which in recent years is increasingly establishing itself for its originality and pleasantness. of drink. A wine with an immediate taste, which confirms not only the qualities of this ancient grape variety, but also Umbria's vocation for producing great whites. The vineyards for the production of this wine are located at an altitude of approximately 300 m above sea level, with south and south/west exposure, in an area with a cool, continental climate. In the glass it has a straw yellow color with golden reflections. On the nose it expresses aromas of wild flowers, citrus aromas, yellow peach, apricot and medicinal herbs. In the mouth it has a good body, with beautiful fruity notes, balanced freshness, a savory finish with a light hint of almond. It should be served between 10-12°C