At Box 37 in Testaccio Market, Leonardo Cioni's Sicché Roba Toscana kitchen is a culinary haven where traditional Tuscan flavors reign supreme. Amidst the aroma of slow-cooked meats and steaming vegetables, visitors are drawn to the blackboard menu, where lampredotto, torta di ceci, and ragu di capocollo stand out as daily specials.
It was the irresistible scent of ragu di capocollo that caught my attention, and I couldn't resist returning an hour later with a friend to sample this dish. The result was nothing short of spectacular – dense, succulent, and boasting a rich, oily halo, it arrived on small potato gnocchi that had been cooked to perfection.
So what makes Leo's ragu stand out? For starters, the chef uses minced capocollo, rather than braising an entire joint before shredding the meat. This approach yields a superior texture that adds depth and complexity to the dish. The addition of three powerful herbs – bay, sage, and rosemary – further elevates the ragu's character, while the generous amount of fat from the marbled capocollo ensures that each bite is tender and unctuous.
To recreate Leo's recipe at home, start by frying minced pork in olive oil until it loses all its pinkness. Add diced onion, bay leaves, sage, minced rosemary, and a pinch of salt to the pan, then cook until the onion is translucent. Next, add white wine, tinned tomatoes, tomato concentrate, and warm water, stirring frequently as you simmer the ragu gently for two hours.
As the sauce thickens and reduces, it develops a rich, velvety consistency that coats the tongue and leaves you craving more. Serve the ragu over cooked gnocchi or pasta, topped with grated parmesan cheese for an experience that's sure to satisfy even the most discerning palates.
It was the irresistible scent of ragu di capocollo that caught my attention, and I couldn't resist returning an hour later with a friend to sample this dish. The result was nothing short of spectacular – dense, succulent, and boasting a rich, oily halo, it arrived on small potato gnocchi that had been cooked to perfection.
So what makes Leo's ragu stand out? For starters, the chef uses minced capocollo, rather than braising an entire joint before shredding the meat. This approach yields a superior texture that adds depth and complexity to the dish. The addition of three powerful herbs – bay, sage, and rosemary – further elevates the ragu's character, while the generous amount of fat from the marbled capocollo ensures that each bite is tender and unctuous.
To recreate Leo's recipe at home, start by frying minced pork in olive oil until it loses all its pinkness. Add diced onion, bay leaves, sage, minced rosemary, and a pinch of salt to the pan, then cook until the onion is translucent. Next, add white wine, tinned tomatoes, tomato concentrate, and warm water, stirring frequently as you simmer the ragu gently for two hours.
As the sauce thickens and reduces, it develops a rich, velvety consistency that coats the tongue and leaves you craving more. Serve the ragu over cooked gnocchi or pasta, topped with grated parmesan cheese for an experience that's sure to satisfy even the most discerning palates.
! they use capocollo instead of braising a whole joint which makes such a huge difference - it's like the meat is just melted into the sauce... and the addition of rosemary, sage, and bay leaves gives it this incredible depth of flavor... I'm def making this at home ASAP, btw, I saw the recipe online and it looks super doable 
] 
]
]
]
] 
]
I'm obsessed with this recipe! The way Leo uses minced capocollo is pure genius 
. I love how it adds a depth of flavor and texture to the dish. And don't even get me started on that gnocchi - it's like a game changer for the ragu. I've tried making it at home before, but I always end up with a sauce that's too thick 
. By the way, has anyone tried serving it with polenta? 
. The thing that's got me stoked is the chef uses minced capocollo which makes all the difference in the texture and flavor 
. And adding those three herbs is pure genius 
. I'm definitely gonna try making this at home, but I think I'll need to get my hands on some gnocchi or homemade pasta first 
I've tried making it at home and ugh, my ragu's still not as good as Leo's lol... guess i gotta keep practicing 
. The key is definitely taking your time and letting that sauce simmer for two hours - it's all about the patience, you know? My grandma used to say that slow-cooked food is like a warm hug for the soul 
. Anyway, I'm totally gonna try out this recipe at home and see how it turns out! 
OMG, I'm totally obsessed with ragu di capocollo now!! 
! And don't even get me started on the gnocchi - cooked to perfection, just the right amount of bite. I'm definitely gonna try making this at home, but gotta say, I might be in for some disappointment if it's not up to Leo's standards 
. And what's with the use of olive oil? Can't we just use good old fashioned butter like everyone else in Italy? 
The addition of bay, sage, and rosemary is nice, I guess, but have you ever tried using fresh herbs from your own garden? Game changer, trust me! 
. Can't wait to try more of Leo's recipes! 
And those three herbs... bay, sage, and rosemary must be magic. 
The recipe looks pretty straightforward too, I'd def try making it at home ASAP!