Guest
91 year old Anna has been making fusilli by hand for over 80 years. She dresses them with a tomato sauce made entirely with ingredients from her farm. Anna was nominated by her chef grandson Michele who you meet at the end of the video. If you are London based, check out his cooking at Trivet Restaurant. Meanwhile here is Anna's recipe: For the pasta use 300g semolina flour (semola rimacinata), 1 egg, and about 90ml of warm water to make a dough. For the sauce, you will need 500g fresh tomatoes 400ml tomato passata 1 onion, 1 teaspoon black pepper, salt four 20x 20 cm squares of pork skin. These add richness to the sauce and is a way of honouring the pig by using all of it. Each square is rolled with a teaspoon of dried mint, 2 tablespoons grated pecorino cheese, 2 slices of garlic, a pinch of black pepper and as much fresh red chilli as you feel like. I think it's probably quite difficult for most of us to track down pork skin. I suggest you add the mint, garlic and chilli dir
