MALTGLIATI PASTA WITH PORK JOWL AND CHERRY TOMATOES

MALTGLIATI PASTA WITH PORK JOWL AND CHERRY TOMATOES

Ingredients for 4 people

Dough

• 400 gr flour
• 4 eggs 
• a pinch of salt

Sauce

• 500 gr cherry tomatoes 
• 150 gr pork cheeks 
• 4 spoons of extra-virgin olive oil 
• 1 onion 
• 10 leaves of basil
• 50 gr of grated pecorino cheese 

Make a vulcano with the flour, break the eggs in the center and add a pinch of salt, then start breaking the eggs with a fork. Then slowly mix the eggs with some flour until you have a smooth  batter. Start mixing the dough with your hand for 10 minutes, then make a ball with the dough and wrap it into a film. Let it stand for 30 minutes then unwrap it and roll it until you have a thin layer. 

Make a roll and cut with a knife into pieces of 2 cm width each. Unroll the stripes and cut them again into irregular diamond shape pieces.   

Cook the maltagliati into salted boling water. 

Preparation of the sauce

Put in a large pan the olive oil and the onion thinly sliced. Dice the pork-cheek and when the onion starts to brown pour the pork-cheek in the pan. When the fat part of the pork-cheek start to melt down add the cherry tomatoes cut into two halves. Cook for 10/15 minutes. When the Maltagliati are cooked drain them and add them in the pan. Saut?e the pasta and add the basil and the grated pecorino cheese, then serve.