Strappatelle – like other types of pasta from the Italian Peninsula – are obtained by pinching the dough to obtain small pieces to cook like gnocchi. It was originally a poor dish, created to avoid wasting leftover bread dough, and came with a simple tomato sauce. It was recently reintroduced in the taverns of Sismano, a hamlet of Avigliano Umbro, under the impetus of Maria Rita Frasca, a true local institution.
Ingredients:
- 500 g of white flour
- 250 ml of water
- 15 g of brewer’s yeast
- 20 g of oil
- 10 g of salt
- 500 ml of tomato puree
- 1 carrot
- half an onion
- 1 celery stalk
- 1 chili pepper
- salt and pepper to taste
- Extra virgin olive oil
Method:
Dissolve the yeast in a little water and add it little by little to the flour. Add the salt and knead until you obtain a smooth mixture. Only at the end add the oil and work the dough briefly to absorb it. Let it rise for about an hour and a half, covered with a cloth. Once ready, divide it into eight loaves that will be torn in order to obtain small gnocchi that, poured into boiling water, will rise to the surface when cooked.
Season with a light sauce obtained by sautéing carrot, celery and onion to which the tomato puree will be added. Season with salt, chili pepper and, if necessary, pepper.
Redazione
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