Vermicelli alla Campolattaro II: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The second, to serve 6:
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) beef muscle from the shank, what's called gamboncello in Naples
- 1 chicken
- The thigh of a dove (one could use pigeon if need be, or likely omit it, though doing so will decrease the complexity of
- the dish)
- A bouquet garni for broth (with carrot, celery, parsley and so on)
- Salt & pepper to taste
- 1 1/8 pounds (500 g) perciatelli or long penne or ziti
- 1/2 cup (100 g) unsalted butter
- 3 cups (150 g) freshly grated Parmigiano
- Abundant minced parsley
Preparation:
Boil the meats with the herbs to make broth, seasoning it to taste, and when the broth is done remove some of the meat and dice it, setting the remainder aside for lesso rifatto or boiled dinner.Bring pasta water to a boil, and while it's heating melt the butter with a little of the broth (remember, you're not making soup). Cook the pasta until it is al dente, drain it, and season it with the butter-broth mixture, the cheese, and the parsley. Sprinkle the diced meat over all, followed by more parsley.
