Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Maccarruna with Pork Sauce in the Maidda: A Taste of Termini Imerese Tradition
Discover the authentic recipe for maccarruna with pork sauce in the maidda, a beloved symbol of Termini Imerese’s Carnival and rustic Sicilian cooking.
📖 What is it
Discover the authentic recipe for maccarruna with pork sauce in the maidda, a beloved symbol of Termini Imerese’s Carnival and rustic Sicilian cooking.
🛒 Ingredients
▸ For the pasta
- ✓ 500g semolina flour
- ✓ 200ml water
- ✓ 10g salt
▸ For the sauce
- ✓ 1 litre Sicilian ragù with pork meat and rind
- ✓ Grated Sicilian Pecorino DOP, to taste
📊 Nutritional Information
Step into the lively spirit of Sicilian Carnival with maccarruna cû sucu ‘nta maidda, a dish that tells the story and passion of Termini Imerese. This handmade pasta, lovingly coated in a rich pork ragù and served in the traditional wooden maidda, captures the warmth and togetherness so typical of our Sicilian heritage.
👨🍳 Preparation
- 1
Heap the flour onto a clean work surface and create a well in the centre.
- 2
Add the salt and gradually pour in the water, mixing as you go until you have a firm, smooth dough.
- 3
Shape the dough into a ball, cover with a bowl, and leave to rest at room temperature for about an hour.
- 4
Divide the dough into portions and roll each into long cords about 5–6cm in length and 1cm thick.
- 5
Thread a skewer or knitting needle through each cord and carefully wrap the dough around it to form the maccarruna.
- 6
Gently slide off the skewer and place the pasta onto a floured surface.
- 7
Cover with a clean cloth and leave to dry overnight.
- 8
Cook the maccarruna in plenty of salted boiling water until just al dente.
- 9
Drain and transfer to the maidda, then generously coat with the warm pork ragù.
- 10
Toss gently and serve immediately, finishing with a sprinkle of grated Sicilian Pecorino DOP.
💡 Tips and Variations
- •
For a deeper flavour, enrich the ragù with a piece of pork rind or a slice of Nebrodi black pork sausage, lending a rustic, authentic note.
- •
If you prefer a lighter sauce, replace some of the meat with fresh tomato purée while keeping the dish’s character intact.
- •
Serve the pasta in a wooden maidda to honour tradition and add a charming, rustic touch to your presentation.
- •
To enhance the ragù’s umami, stir in a pinch of tomato paste or a teaspoon of anchovy sauce during cooking.
- •
For a vegetarian twist, swap the pork ragù for a sauce made with porcini mushrooms and tomatoes, preserving the richness without sacrificing flavour.
- •
The secret to this dish lies in the slow, gentle simmering of the ragù, allowing the flavours to meld beautifully.
📦 Storage
- • Allow the fresh pasta to dry thoroughly, then store it in a cool, dry place for a couple of days, avoiding any dampness that could spoil it.
- • If you’ve already dressed the maccarruna with sauce, keep it refrigerated and consume within 24 hours to maintain flavour and texture.
- • When reheating, add a splash of water or some extra sauce to the pan to prevent the pasta from drying out and to restore its original softness.
- • Avoid freezing cooked pasta as it tends to lose its characteristic texture and becomes less enjoyable.
🍷 Pairing
To accompany maccarruna cû sucu ‘nta maidda, opt for a Sicilian red wine like Menfi Bonera, whose spicy and fruity notes beautifully complement the pork ragù. Alternatively, a young Nero d’Avola or a Cerasuolo di Vittoria pairs wonderfully with the dish’s richness. For a non-Sicilian option, a crisp Chianti Classico offers an interesting match.
Making maccarruna cû sucu ‘nta maidda at home is like bringing a slice of authentic Sicily straight to your table, bursting with tradition and flavour. It’s a wonderful way to share joyful moments and good company with your loved ones. Do give this recipe a go, and don’t forget to spread the love for Sicilian cuisine by sharing your experience with friends and family.
Rate this recipe
Click or tap the stars to rate