Recipes: Spaghetti alla chitarra with green tomatoes, pork cheek and fresh chilli pepper

This generous recipe combines the strong tang of pork cheek and chilli pepper with the fresh and gentle taste of green tomatoes. The final embrace of the fresh egg spaghetti alla chitarra completes this small miracle of taste.

For the pasta: 2 eggs, 100 g flour “tipo 0”, 100 g semolina

For the sauce: 300 g green San Marzano tomatoes, 1 fresh chilli pepper, 2 slices cured pork cheek, 2 garlic cloves, extra-virgin olive oil, Parmigiano Reggiano.

Mix together the eggs and flour, kneading to make a compact dough. Wrap in plastic wrap and chill in the refrigerator for 1 hour. Use a chitarra tool to cut the pasta with the aid of a rolling pin.

Meanwhile, sauté the garlic and chilli in a little oil over low heat. Peel the green tomatoes, remove the seeds and slice very finely. Add the green tomatoes to the oil and cook for a few minutes.

Boil the pasta in a large pot of salted boiling water until al dente. Drain and finish cooking in the pan, adding a little parmesan. Serve very hot.

Recommended wine pairing: Santedame Chianti Classico DOCG