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By
Vincenza Jones Melissa LeongAbstract
Ù tridd is the name of the pasta made by tearing sheets of parsley-inlaid pasta into small pieces, but also lends itself to the name of this entire dish, made by stewing secondary cuts for hours in sugo until tender, then serving the tender, silk pasta in the strained broth with a little of the meat.
"Like all good family recipes, each is unique in its own way of doing things. This is a recipe handed down by my mother-in-law Vincenza Jones (nee Tattoli), whose family comes from the city of Molfetta in the Puglia region of southern Italy. This is peasant food at its most beautiful." Melissa Leong. This recipe is by Vincenza Jones via Melissa Leong.