In the heart of Rome's Testaccio market lies a humble kitchen, run by chef Leonardo Cioni, serving up his own brand of Tuscan comfort food under the name Sicché Roba Toscana. The aroma wafting from this box stall is tantalizing – onions, beans, cabbage, and slow-cooked meat all blend together in perfect harmony.
Among the daily specials, one dish stands out: capocollo ragu, a hearty sauce made with pork neck, simmered in a rich broth infused with bay leaves, sage, and rosemary. The combination is nothing short of magic, as the marbled fat content contributes to the ragu's tender texture. Chef Leo's secret? Mincing the capocollo for added texture – a move that elevates this dish from ordinary to extraordinary.
So, what makes this recipe truly special? For starters, the use of capocollo – not just any piece of pork neck will do. The fatty marbling ensures that each bite is succulent and full-bodied. To take it to the next level, Leo incorporates three potent herbs: bay, sage, and rosemary. The result is a sauce that's both complex and balanced.
To make this dish at home, start by browning 400g of well-marbled pork mince in olive oil. Then, add diced onion, bay leaves, sage, minced rosemary, and a pinch of salt – cooking until the onion is translucent. Next, pour in dry white wine and let it bubble for a minute or two before adding crushed plum tomatoes, tomato concentrate, and warm water.
The key to this recipe lies in its slow-cooked nature. Simmer the ragu over medium-low heat for two hours, stirring occasionally and adding more water as needed. By the end of cooking, the sauce should be rich and dense, yet still juicy with an oily halo.
To serve, cook 500g of potato gnocchi (or fresh pappardelle) in boiling salted water. Toss the cooked pasta in a warm bowl with grated parmesan or grana padano, then add half the ragu and toss once more. Divide the dish between four plates or shallow bowls, topping each with more ragu and cheese to taste.
In short, this capocollo ragu with herbs is a game-changer – a testament to the power of slow-cooked, comforting food that will leave you craving for more.
Among the daily specials, one dish stands out: capocollo ragu, a hearty sauce made with pork neck, simmered in a rich broth infused with bay leaves, sage, and rosemary. The combination is nothing short of magic, as the marbled fat content contributes to the ragu's tender texture. Chef Leo's secret? Mincing the capocollo for added texture – a move that elevates this dish from ordinary to extraordinary.
So, what makes this recipe truly special? For starters, the use of capocollo – not just any piece of pork neck will do. The fatty marbling ensures that each bite is succulent and full-bodied. To take it to the next level, Leo incorporates three potent herbs: bay, sage, and rosemary. The result is a sauce that's both complex and balanced.
To make this dish at home, start by browning 400g of well-marbled pork mince in olive oil. Then, add diced onion, bay leaves, sage, minced rosemary, and a pinch of salt – cooking until the onion is translucent. Next, pour in dry white wine and let it bubble for a minute or two before adding crushed plum tomatoes, tomato concentrate, and warm water.
The key to this recipe lies in its slow-cooked nature. Simmer the ragu over medium-low heat for two hours, stirring occasionally and adding more water as needed. By the end of cooking, the sauce should be rich and dense, yet still juicy with an oily halo.
To serve, cook 500g of potato gnocchi (or fresh pappardelle) in boiling salted water. Toss the cooked pasta in a warm bowl with grated parmesan or grana padano, then add half the ragu and toss once more. Divide the dish between four plates or shallow bowls, topping each with more ragu and cheese to taste.
In short, this capocollo ragu with herbs is a game-changer – a testament to the power of slow-cooked, comforting food that will leave you craving for more.
i just found out about this insane rome market stall serving up the most divine tuscan comfort food!!! chef leonardo's capocollo ragu is literally a game-changer 
- the combination of pork neck, herbs, and slow-cooked broth is pure magic 
. i'm low-key drooling thinking about it rn 
u gotta try this recipe at home, its soooo worth the hype!!! start with browning that meat in olive oil, then add some onion, bay leaves, sage, rosemary, and salt... its gonna be a party in your mouth 
like how they mince the capocollo is pure genius - it adds this whole other level of texture to the sauce. and can we talk about the herbs? bay, sage, rosemary... it's like a taste explosion in your mouth 
and btw what's the deal with italian food being so comforting? like, I love a good pasta dish as much as the next person but why is it always so comforting? 
. I mean, who needs a fancy-schmancy recipe book when you can just slow cook some good stuff and let the flavors meld together? It's all about patience and letting nature do its thing, right? I think that's what makes it so special – the way the fatty pork neck just melts in your mouth 
. And don't even get me started on the herbs, bay, sage, and rosemary are like the perfect trio 
.
. I can already imagine serving this up to friends and family, or enjoying it on a cozy night in with a good book 
the herbs he adds are genius too, it's like a party in ur mouth 
. trust me, its worth it! 
, I'm so down for trying out Chef Leo's capocollo ragu! The idea of using mince pork neck and adding potent herbs like bay, sage, and rosemary sounds like a winner to me 
And let's not forget the cost – this recipe is actually pretty affordable compared to some of those fancy Italian restaurants. Plus, it's all about using high-quality ingredients like capocollo and fresh herbs, which might be more expensive but are totally worth it. 
. And don't even get me started on the capocollo ragu - slow-cooked to perfection, it's like a taste explosion in your mouth 
. I love how he uses bay leaves, sage, and rosemary to add that extra depth of flavor... it's like a party in your mouth 
OMG u guys have to try this new spot in Rome's Testaccio market - Sicché Roba Toscana is low key serving up the most divine capocollo ragu 
chef leo's gotta be a genius for gettin that fat content just right or somethin! anyhoo i tried to recreate this at home but let's just say my ragu still can't compete with the pro 
. But seriously, if you cook this ragu right, with patience and love, it'll be off the charts 
.