Maccheroncini Del Bengodi

The medieval writer Giovanni Boccaccio is one of my heroes, just for inspiring this dish. He sets the scene for it in the Decameron, a novella that unfolds in the fictional town of Bengodi, which is built from a mountain of Parmesan cheese. At certain times of the year, knots of pasta materialize just like that, roll down a mountain made of Parmesan, and are harvested by the locals, who cook them in capon broth. I read that passage and thought, "I have to make this dish." I shape pasta like over-sized orecchiete and use chicken broth instead of capon broth.

We are now serving it at Salumeria Rosi. To make it yourself, you'll need to double the recipe for the chicken broth.

Maccheroncini del Bengodi

Ingredients:
2 1/2 cups semolina flour, plus additional for dusting, all purpose flour will also work
Salt
1 Tablespoon freshly ground pepper
2 eggs
5 Tablespoons EVOO
4 quarts good quality chicken broth
1/2 cup grated parmesan cheese
2 Tablespoons finely chopped fresh Italian parsley

1. Place the flour, salt and a pinch of black pepper in the bowl of an electric mixer or food processor. Mix on low for 1 minute. Add the eggs and 2 tablespoons of the EVOO. Increase the speed to medim and blend for 2 1/2 to 3 minutes.

2. When the eggs and oil have been incorporated, add 1/2 cup water. The dough will form in about 2 miunutes.

3. Remove the dough from the bowl and place on a flat clean surface dusted with flour. Knead for 3 minutes. The dough should be dry and fairly firm. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour or up to 24 hours.

4. To cut the dough: Divide the dough into 6 pieces. Roll each piece into a rope about 1/2 inch thick. Slice each rope into thin disks, about 1/8 inch thick. In the center of each disk, make a thumbprint. Place the rounds on a large tray, dust the pasta with flour, and refrigerate until ready to use. The pasta will keep for a day in the refridgerator or up to a month in the freezer.

5. To cook, bring the chicken broth to a boil in a large pot, add the pasta, and cook until just under al dente, stirring occasionally. Drain the pasta, reserving the broth. In a bowl, mix the pasta with a bit of olive oil to keep them from sticking together. Set aside.

6. In a large skillet, combine 1 1/2 cups chicken broth, and the remaining 3 tablespoons EVOO and bring to a boil Add the pasta and cook 3 minutes. Add 1/4 cup of the Parmesan, the parsley, and the tablespoon of black pepper. Stir, and cook 30 seconds to 1 minute. Divide among bowls, sprinkle with the remaining Parmesan, and serve.

If you don't have time to make it at home, stop by the restaurant one of these chilly nights and eat it here with a big-style Merlot from Tuscany, like a Lamaione from Castelgiocondo.

Bon Appetito!

Cesare