Calabrian stroncatura: a typical recipe waiting to be discovered!

Calabrian stroncatura: the ingredients and the recipe to prepare a traditional dish with a decidedly particular history.

The Calabrian strongatura is a typical recipe from Calabria, very simple to make and truly irresistible for the flavors that characterize both the seasoning and the pasta.

In fact, a more in-depth parenthesis should be dedicated to the pasta shape itself. Did you know that slagging or struncatura was even considered illegal for a certain period? Yes, because if at first glance you might think of wholemeal pasta, in reality this dish with poor origins was made with residues from milling wheat. In fact, it was usual to conserve processing waste (bran, flour, semolina) that ended up on the floor and therefore it was impossible not to also collect dirt residues.
Since it was therefore produced using methods that were not strictly hygienic, its sale was prohibited for a period. Today , however, it is produced with durum wheat flour, water and semolina and is shaped with a special bronze mold called a dado.

Generally it is combined with a sauce based on anchovies, cherry tomatoes, olives and toasted breadcrumbs. Here's the recipe!

Preparation of Calabrian strongatura with anchovies

1. First of all, blanch the cherry tomatoes in boiling water for a few minutes, then drain them, pass them under cold water, peel them and cut them into wedges.
2. Place the anchovy fillets in a pan with a drizzle of oil, the peeled garlic clove, the chopped chilli pepper and the coarsely chopped olives.
3. Bring the pan to the heat and leave to flavor for 1-2 minutes, add the cherry tomatoes, mix everything and cook for about ten minutes. Turn off the heat and remove the garlic.
4. In another pan, toast the breadcrumbs with a drizzle of oil for 2-3 minutes over medium-low heat.
5. Now also boil the pasta in a pan of boiling salted water.
6. Drain the pasta al dente, sauté it in the pan with the sauce then serve.
7. Complete with a sprinkling of breadcrumbs toasted in a pan and… enjoy your meal!

What do you think about trying pasta with 'nduja too?

storage

This pasta should be eaten hot and as soon as it is ready , which is why we do not recommend keeping it in the refrigerator even for half a day. Likewise, freezing in the freezer is not recommended.

Riproduzione riservata © - WT