A Minori, City of Taste, November is a time for celebration.
It is to Trofimena that the town relies, the martyr who from Patti in Sicily, was later found on the coastal beaches. And to celebrate her, twice in this month the patron saint is remembered, on the 5th and 27th, dates that commemorate two finds of her remains.
On the occasion of such festivals, people usually associate the sacred rites with tables set with traditional local foods, pasta timbales, delicious recipes and the classic 'ndunderi, typically from Minoresi, a kind of fresh pasta dumpling prepared in ancient times with rennet, now replaced by ricotta cheese. This pasta format, along with fusilli, handmade with a ferretto, has stood the test of time.
Similar to gnocchi, then, but larger in size, they are worked by hand and "hollowed out" with fingers one by one.
What we offer below is the recipe of Donna Erminia, the chef of the Bacco restaurant in Furore. To pay homage to the Minorese Saint and to demonstrate the sacredness of the event, Erminia prepares this type of pasta for her customers while staying true to the original recipe.
The classic sauce features meat in the sauce, but pesto, fish or shellfish can also be used for the white version.
In this recipe we offer a simple sauce made with pomodorini del piennolo and fior di latte fresco di Agerola.
