Ricetta stroncatura con alici e mollica tostata

STRONCATURA WITH ANCHOVIES

Emanuela Borello
Stroncatura is a typical Calabrian pasta, made with the residues of flour and bran from the milling of wheat. Whole wheat and rye give it a rough and coarse appearance, thanks to the shape and its particular mixture it holds the sauce very well. The pasta is seasoned with typical ingredients of the peasant tradition such as extra virgin olive oil, garlic, chilli pepper, anchovies and toasted breadcrumbs. It has been a dish of the culinary tradition of the province of Reggio Calabria for centuries, it is served as a main course in typical restaurants, in village festivals and festivals.

Today I made it like this:

Ingredients: 200 g of stroncatura, lemon flavored extra virgin olive oil to taste, organic extra virgin olive oil to taste, 100 g of butter, 75 g of anchovies in oil, 4 slices of stale bread, parsley to taste

Procedure : preparation of the flavored crunchy bread, pour the lemon flavored oil and the coarsely crumbled bread into a pan, leave the necessary time for the bread to toast and set aside. As soon as it is cold, add the chopped parsley.

In another pan, pour the butter, the organic extra virgin olive oil and the anchovies, heat until the ingredients have completely melted.

Cook the pasta in plenty of boiling salted water for the time indicated on the package.

When it is ready, pour the pasta into the melted anchovy sauce, toss it and add the crusty bread, serve with a little more lemon flavored oil to release further aroma.

Enjoy your meal!

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