The life of an outlaw was never easy. Of Maremma’s famous outlaw Tiburzi there remains only that photograph: the bandit dead, tied up, showing how frightening he really was. Poor Tiburzi. In a saucepan, sauté a trito of chopped celery, carrots, garlic, onion, parsley and a pinch of hot pepper. When the herbs are golden brown, add the pancetta and the ham, cut finely with a knife. Leave the dish to season and baste with white wine, which will cook off, then add the peeled tomatoes. Cook for an hour, checking the amount of salt, then transfer the sauce into a frying pan in which you will sauté the pasta cooked al dente, adding a scrambled egg yolk and cheese.
Recommended wine Cor Unum / D.O.C. Bianco di Pitigliano Superiore / Villa Corano
Ingredients extra virgin olive oil celery carrots garlic onion parsley peperoncino pancetta ham white wine peeled tomatoes egg