In the crisp air of Abruzzo's winter, fregnacce emerge as a symbol of warmth and substance, perfect for a family lunch or a dinner among friends. This traditional dish, typical of peasant cuisine, stands out for its rich preparation, which includes a enveloping ragù made with sausages, meat, tomatoes, and a touch of chili pepper, capable of enhancing flavors and warming the soul. The cooking technique, which involves careful processing of the pasta, similar to that of maccheroni alla chitarra, ensures an ideal consistency to hold the rich filling of eggs and pecorino, creating a perfect balance between softness and savoriness. The fregnacce, with their square shape, are a true celebration of local products and are well-suited to be served with a simple dressing of extra virgin olive oil, further enhancing the authentic taste of this Abruzzese specialty. A perfect choice for occasions when you want to bring to the table a dish that tells the story of tradition and connection to the territory.

Prepare the ragù with sausage, meat, tomatoes, onion, chili pepper, and olive oil; divide it into two parts and mix one part with eggs and grated pecorino cheese enough to create a filling of a certain consistency. Prepare the patelle by kneading eggs and flour, working it for a long time as for maccheroni alla chitarra; roll out a sheet and cut it into squares with a side of 20 cm, thus forming the patelle that should cook in plenty of salted water for 3 minutes. Arrange them on the table, place a little filling in the center of each, and fold the pasta in four. Place the "fregnacce" in a baking dish, sprinkle them with pecorino and the remaining ragù, and put them in a hot oven (200°) for a few minutes. Serve hot.