Fini fini al sugo di recaglie is a traditional pasta dish from Ciociaria cuisine. Handmade egg pasta, cut as thin fettucine, called ‘fini fini’ (thin thin), dressed with chicken offal sauce (“recaglie” in dialect) and plain tomato. Housewives generally prepared it for religious festivities or on Sundays.
Ingredients
For the pasta: 500 grams of flour, 4 eggs, salt.
For the sauce: 250 grams of chicken offal, 2 ripe tomatoes, 1 celery stalk, half onion, basil, half glass of wine, Evo (Extra Virgin Olive Oil) oil and salt.
Instructions
Put the sifted flour on a pastry board, make a well and add the eggs and salt. Beat the eggs with your hands and slowly put the flour into the well, kneading it. When it is mixed well, knead the dough with the palm of your hands until the dough is smooth. Make a dough ball, wrap it in a damp cloth and let it rise for nearly an hour; then, with the rolling pin make a thin sheet, roll it on itself and cut the ‘fini fini’ with 2 mm of width. Meanwhile, slightly fry the previously chopped onion and celery, in a pan with oil; add the offal cut in pieces and flavour with wine for about 20 minutes; only at the end add the tomato and salt. Drain the pasta “al dente” and dress it with the sauce.