{"id":44385,"date":"2022-08-01T23:03:28","date_gmt":"2022-08-01T23:03:28","guid":{"rendered":"https:\/\/cucineditalia.com\/neapolitan-ragu-from-antonino-cannavacciuolo\/"},"modified":"2022-08-09T10:17:03","modified_gmt":"2022-08-09T10:17:03","slug":"neapolitan-ragu-from-antonino-cannavacciuolo","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/neapolitan-ragu-from-antonino-cannavacciuolo\/","title":{"rendered":"Neapolitan Rag\u00f9 from Antonino Cannavacciuolo"},"content":{"rendered":"\n<p>A<a href=\"https:\/\/cucineditalia.com\/en\/flavours-of-capri-recipe-red-shrimp-bon-bon\/\" target=\"_blank\" rel=\"noopener\"> recipe<\/a> with the scent of home, reminiscent of family, warmth and the desire to be together: this is the Neapolitan rag\u00f9 according to celebrity chef Antonino Cannavacciuolo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Recipe Ingredients for Four People<\/strong><\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Pork ribs<\/strong>: 500 g<\/div>\n                <div><strong>White onion<\/strong>: 1<\/div>\n                <div><strong>San Marzano tomatoes<\/strong>: 1 kg<\/div>\n                <div><strong>Hot pepper<\/strong>: 1<\/div>\n                <div><strong>Bay leaf<\/strong>: 1<\/div>\n                <div><strong>Red wine<\/strong>: 100 ml<\/div>\n                <div><strong>Evo oil<\/strong>: to taste<\/div>\n                <div><strong>Salt<\/strong>: to taste<\/div>\n                <div><strong>Pepper<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Pork ribs: 500 g&#xa;White onion: 1&#xa;San Marzano tomatoes: 1 kg&#xa;Hot pepper: 1&#xa;Bay leaf: 1&#xa;Red wine: 100 ml&#xa;Evo oil: to taste&#xa;Salt: to taste&#xa;Pepper: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure for Making the Rag\u00f9<\/strong><\/h2>\n\n\n\n<p>Clean the pork ribs and cut them bone-wise, sprinkle with salt and pepper and let them marinate for about 10 minutes. Saut\u00e9 them in a large pot with a drizzle of oil until they get a golden crust, then add the very thinly sliced onion and chili pepper.<\/p>\n\n\n\n<p>Let it wilt, deglaze with red wine and, as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes. Cook the sauce on low heat for at least five hours. Halfway through, add the bay leaf, and when cooked, pull the meat off the bone.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Chef Antonino Cannavacciuolo\u2019s Suggestion<\/strong><\/h2>\n\n\n\n<p>This variation of Neapolitan rag\u00f9 is a simpler, less rich version of the traditional one and lightens this demanding dish. The rag\u00f9 can be used as a base for tossing with pasta, such as paccheri and macaroni. <\/p>\n\n\n\n<p><a href=\"https:\/\/www.antoninocannavacciuolo.it\/\" target=\"_blank\" rel=\"noopener\">Chef Antonino Cannavacciuolo<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recipe with the scent of home, reminiscent of family, warmth and the desire to be together: this is the Neapolitan rag\u00f9 according to celebrity chef Antonino Cannavacciuolo. Recipe Ingredients for Four People Procedure for Making the Rag\u00f9 Clean the pork ribs and cut them bone-wise, sprinkle with salt and pepper and let them marinate [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":43942,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[19474,16190,19475,18388],"class_list":{"0":"post-44385","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-antoninocannavacciuolo-en","9":"tag-michelinstarchefs","10":"tag-neapolitanragu","11":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/44385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=44385"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/44385\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/43942"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=44385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=44385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=44385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}