The stringozzi belong to the family of the poor paste, made from flour and water. We find them a bit 'throughout Italy with various names and various forms stringozzi note (which are also called strangozzi or strengozzi or strongozzi :-)) depending on location) in Foligno and Spoleto ciriole in Terni, Orvieto and to umbricelli in Lazio, Tuscany pici, strozzapreti throughout central Italy, pasta in Puglia, trofie in Liguria, Campania cavatelli ... and so on and so forth.
recipe in my hand, instead of water there are whites who make more consistent pulp and less sticky and the taste a lot nicer. I'm sort of tall and narrow and noodles are very easy to do (I prepare them while the water boils). In fact, the single defining moment is the preparation of the dough which is processed very slowly adding the flour required. Once you have a nice smooth and homogeneous paste, is spread in a snap because you do not make the dough very thin, indeed, the value of this work is its consistency.
This is the recipe, with some seasonings happy (you can vary endlessly, happily accepted the stringozzi all fish, vegetables, truffle to taste ... well ... less meat seasonings)
For stringozzi (4 persons)
durum wheat for pasta
4 egg whites 350 g
the fountain is made with 300 grams of flour and egg whites in the center, is kneaded for a long time, gradually adding a little 'flour. The final dough should not stick to your hands and should be very smooth.
a stretch pastry 3mm high and coils, after having well-floured, toward the center from two opposite points of the circumference.
noodles are cut narrow and with these nests are formed dusted with flour.
all'arrabbiata
Sauce 500 grams of tomato pulp into cubes 1 dl
extra virgin olive oil 3 cloves garlic
20 g chopped fresh parsley leaves
2 fresh chillies (1 if large and very hot)
Pour the oil in a pot large enough to have a thick bottom, then chopped garlic, parsley
well chopped and crushed red pepper.
is held by a medium heat fry the whole for a while 'but without ever taking the garlic parsley color or wilt.
Pour the tomato, salted and cook uncovered for 20 minutes.
The sauce must boil slowly and must not stick to the bottom.
When she takes a certain consistency is ready (note, the aspect must be that of a tomato sauce
not that of a sauce) Boil the
stringozzi in salted water and, after well-drained, you pay on a Flemish or a large plate serving
seasoned with tomato and hot freshly brewed blend well for a long time to absorb the sauce.
truffle sauce 200 g extra virgin olive oil - 1 large black truffle - 1 anchovy - garlic
brush under running water, the nose, dry and grate over a plate. Place in a large frying pan, thick-bottomed, oil and two cloves of garlic to brown slightly on all anchovy.
When the anchovy has dissolved, raise the heat and pour the truffles into the pan. Cook it (just 30 seconds) and pour over the stringozzi cooked al dente in plenty of water salt.
Lower the heat and stir until the stringozzi are seasoned with truffles evenly.
Pour into serving dish and serve ... possibly with other truffle sauce so that each diner can enrich your dish to taste.
quasi-truffle sauce.
500 grams of mushrooms firm and fresh (preferably large ones) 1 dl
extra virgin olive oil 3 cloves garlic, peeled and cleaned
After you put the mushrooms into pieces, a few at a time, the robot with blades of steel and give
2-3 turn at max speed.
Attention: pour a few at a time and do not chop a long time, it should not become a paste, but only a mixture in which individual pieces are clearly visible.
Pour into a large frying pan, thick-bottomed, oil and crushed garlic and let it heat over medium heat until the garlic gives off its full aroma
(do not brown).
Remove the garlic, turn up the heat and pour the chopped mushrooms after a while, turn them quickly with a wooden spoon, making them all wet with oil. Remove the pan from the heat and when stringozzi are ready and prepared dishes, savory mushrooms (not too) and turn them quickly.
Now pour over the pasta
going well mixed before being served.
Salsa wild asparagus
800 grams of asparagus
400 grams of tomato pulp Fresh ripe, diced extra virgin olive oil 1 dl
3 cloves garlic, crushed
She takes the hard part for asparagus and set aside a handful of tips.
In a large thick-bottomed pan, you put the oil and fry the garlic slightly without making it brown, then remove and pour the asparagus, cut into small pieces (except the tips set apart) making them brown. You add some water and cook (soft).
Now add the tomato, a good grinding of white pepper, salt and cook uncovered happily, until the sauce has thickened and still feel the smell of tomato to remove the pan fresco.Prima the fire must be added tips and mixes, just for a moment. 'S ready.
0 comments:
Post a Comment