450 grams of taglierini

2 cloves of garlic

1 bunch of rucola

4 slices of pork cheek cut in julienne strips

salt, pepper, hot pepper (peperoncino) to taste. Heat oil in a skillet over low heat with garlic and hot pepper; cook garlic in oil until golden. Add pork cheek and cook until its fat part is transparent. Remove from heat and add tomatoes and a few salt. Bring a large pot of lightly salted water to a boil. Cook taglierini in boiling water for 4 minutes or until al dente; drain. Then pan-frying with the sauce over high heat. Add rucola, few cooking water, butter and parmigiano. Remove from heat and stir until a light soup is done to let the taglierini “wet” and more tasty. Garnish with some Pachino tomatoes and rucola before serving. We got this wonderful recipe from Villa Zuccari in Montefalco, Umbria; http://dellacasaitaliana.com/site/index.php?option=com_weblinks&task=view&catid=23&id=9
Wine suggestion: Alta Villa corte Rosso from winehouse Firriato http://dellacasaitaliana.com/shop/product_info.php?products_id=243 or the Salice Salentino Riserva from winehouse Leon de Castris http://dellacasaitaliana.com/shop/product_info.php?products_id=275