Moldovan-style Affunnatielle

Ingredients

In this Moldovan adaptation of Affunnatielle, we incorporate traditional Moldovan ingredients and spices to infuse the dish with the flavors of Moldovan cuisine. The addition of smoked pork and sour cream adds a unique and rich taste to the dish, while the use of local herbs and spices enhances the overall flavor profile. This adaptation pays homage to the original Italian dish while incorporating the distinct characteristics of Moldovan cuisine. We alse have the original recipe for Affunnatielle, so you can check it out.

• 250g (8.8 oz) pasta ribbons 250g (8.8 oz) pasta ribbons
• 200g (7 oz) smoked pork, diced 200g (7 oz) smoked pork, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 100ml (3.4 fl oz) sour cream 100ml (3.4 fl oz) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta ribbons according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, sauté the diced smoked pork until browned and crispy. Remove from the pan and set aside.
3. 3.
   In the same pan, sauté the chopped onion and minced garlic until translucent.
4. 4.
   Add the crushed tomatoes, tomato paste, paprika, dried thyme, and bay leaf to the pan. Stir well to combine.
5. 5.
   Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the cooked smoked pork and sour cream. Season with salt and pepper to taste.
7. 7.
   Add the cooked pasta ribbons to the sauce and toss gently to coat.
8. 8.
   Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.
9. 9.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Smoked pork — Make sure to dice the smoked pork into small, bite-sized pieces to ensure even cooking and distribution throughout the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sauce.
• If you prefer a creamier texture, increase the amount of sour cream.
• Serve Moldovan-style Affunnatielle with a side of crusty bread to soak up the delicious sauce.
• Feel free to experiment with different types of smoked pork, such as bacon or ham, to add variety to the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Moldovan-style Affunnatielle hot, garnished with fresh parsley. Accompany it with a side of crusty bread and a dollop of sour cream for an authentic Moldovan experience.

Presentation advice

To enhance the presentation, arrange the pasta ribbons neatly on a serving platter and spoon the sauce over the top. Garnish with a sprig of fresh parsley for a pop of color.