Cavatielli with Tracchiulelle and Smoked Ricotta

In a large saucepan, brown onion and unpeeled garlic. Add pork ribs and let them to brown on each side. Blend with white wine, and once evaporated, add tomato. Season with salt and pepper and let it simmer for at least a couple of hours, until the meat becomes very tender.

Once ribs are cooked, debone them and add coarsely cut meat to tomato sauce. Cook Cavatielli, dress with pork rib sauce, and serve with a generous sprinkle of smoked ricotta.

Chef Alessandro Tamburini Surgital.