Recipe Fritto Misto – Mixed fried foods

Fritto misto di pesce – Fish mixed fried – Sergio Conti CC BY-SA 2.0

Ingredients

  • 6 oz. veal sweetbreads
  • 6 oz. veal brains
  • 6 oz. veal marrow from spine
  • 3 oz. cocks combs
  • 6 pair frog’s legs
  • 1 sliced eggplant, salted and drained for one hour
  • 2 sliced zucchini
  • 6 zucchini blossoms
  • 6 oz. sweet semolina
  • flour
  • milk
  • 6 eggs, beaten
  • butter
  • olive oil
  • salt

How to make the Fritto Misto:

Clean the meats, vegetables, and bone frog’s legs. Cut the meats into thin slices, then flour the meats and frog’s legs. Next, cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, coat with breadcrumbs, pat the food to get rid of excess crumbs, and set aside.

For chicken dumplings, mix 6 oz. already cooked chicken with 1 tsp. parsley, four tbs. breadcrumbs and one egg. Combine well to get a smooth mixture.

Then shape into small, slightly elongated, and flat dumplings. Flour them in eggs and set them aside.

To make semolina: bring a pint of milk to a boil with 1 tsp. sugar and two tbs. butter, sprinkle in 6 oz. semolina flour and cook while stirring for 20 mins. Add more milk if necessary until the semolina is cooked. Roll out the semolina into a 1-in. thick rectangle on a greased plate, then cool and cut into triangles. Dip in flour, egg, and breadcrumbs and set aside.

Fry each of the food separately, as they require different cooking times when golden brown on both sides, remove from frying pan and place on paper towels.

When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.

Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake; you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.

Pici

Pesto Pici by Liliana and Mia

Pesto is not a traditional condiment used for pici in the home provinces of Siena and Montalcino. Still, Siena is only a two-hour drive from La Spezia, and pici is a convenient and simple recipe for homemade pasta to be dressed with a good pesto.
Hundreds of years of history have passed. The two hundred kilometers of distance between the two cities have consolidated historical differences. But, especially if you live in places as far away as the USA, forget about the remnants of history, and prepare a recipe that, replacing the traditional Genovese trofie with the Tuscan pici, is simple to make, as demonstrated by my two 15-year-old granddaughters, Liliana and Mia.

From wikipedia the free enciclopedy

Pici (Italian: [ˈpiːtʃi]; locally [ˈpiːʃi]) is thick, hand-rolled pasta, like fat spaghetti. It originates in Siena in Tuscany; in the Montalcino area, they are also referred to as pinci(Italian: [ˈpintʃi]).

The dough is typically made from flour and water only. The addition of eggs is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water.

Liliana and Mia making pici in the USA

The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length.

It is eaten with a variety of foods, particularly:

Food categoryItalianEnglish
saucesbriciolebreadcrumbs
aglionespicy garlic tomato sauce
boscaiolaporcini mushrooms
cacio e pepecheese and black pepper
ragùa meat-based sauce
game meatcinghialewild boar
leprehare
anatraduck

Scagliozzi

Scagliozzi – Fuente CC BY 2.0

Da Wikipedia, l’enciclopedia libera.

Descrizione

Gli scagliozzi (chiamati anche scagliuzz , sgagliozzi o sgagliozze) sono un prodotto da friggitoria, presente nella cucina foggiana, barese, napoletana, messinese e toscana.

Ingredienti

Ricetta base della polenta Ingredienti per 4-6 persone –

  • 6 tazze di acqua o brodo
  • 2 cucchiaini di sale
  • 1 cucchiaio di olio d’oliva
  • 2 tazze di farina di mais

Come preparare gli Scagliozzi

Portare l’acqua ad ebollizione. Aggiungere il sale e aggiungere la polenta poco a poco, mescolando bene per evitare i grumi. La proporzione acqua/polenta è diversa per tutti, io uso più o meno 4 a 1. Ma non è troppo importante, devi solo continuare a mescolare fino ad ottenere un impasto consistente. Ci vorranno dai 10 ai 30 minuti, a seconda dell’acqua e del tipo di polenta che avete a disposizione. Si può usare il brodo invece della sola acqua, o aggiungere qualcos’altro per insaporire. Ho usato il sofrito all’aglio in questa ricetta, anche se molte persone aggiungono il formaggio. Non consiglio la polenta da sola, è troppo insipida.

Polenta fritta Una volta che la polenta di base è fatta, versatela in una grande padella o in diverse piccole padelle. Raccomando che non sia più di un dito di spessore. Il giorno dopo si sarà solidificato in una specie di gelatina dura. Potete tagliarlo a bastoncini, triangoli o qualsiasi forma vi piaccia. Ne lascio una parte in frigo e congelo il resto. Quando state per cucinarla, mettete una padella a scaldare con un po’ d’olio d’oliva e friggete i pezzi di polenta fino a quando non saranno croccanti su tutti i lati. Fate attenzione quando li girate perché quando friggono si ammorbidiscono un po’. Puoi rimuovere l’olio in eccesso con un tovagliolo di carta.

Sono fette di polenta, la quale generalmente viene lasciata a seccare qualche giorno dopo la preparazione per perdere un po’ del suo contenuto d’acqua e poter essere fritta senza sciogliersi nell’olio bollente, tagliate a forma di piccoli triangoli, fritte in abbondante olio bollente e salate. Fanno eccezione le sgagliozze baresi, quasi sempre di forma rettangolare o quadrata.

A Napoli si vendono nelle friggitorie tipiche della città insieme ad altri prodotti caratteristici, quali le pastacresciute, gli sciurilli (frittelle di fiori di zucca), le fette di melanzane fritte in pastella, piccoli arancini rotondi (palle di riso) e crocchè di patate.

A Foggia, la città degli scagliozzi, si vendono tipicamente in friggitoria e costituiscono uno degli alimenti base della dieta tradizionale.

A Bari, la sgagliozza nacque nel Medioevo grazie ai commerci con la Repubblica di Venezia, ed è tradizione trovare questa preparazione in bancarelle allestite nel centro storico, in particolare durante i giorni di festa, (Natale o le due festività dedicate a San Nicola di Bari) assieme ad altri prodotti tipici, quali panzerotto e popizze.

A Messina sono venduti esclusivamente da rivendite ambulanti e costituiscono un tipico cibo da strada locale.

La pietanza si può consumare da sola o accompagnata da pezzi di formaggio fuso, olive o varie salse.

Etimologia

A Bari il termine usato è esclusivamente declinato al femminile come sgagliozze, mentre in tutte le altre città menzionate si usa anche o esclusivamente il maschile. Il termine sgagliozzi rimanda all’etimologia di scaglia, pezzo grossolanamente tagliato; tuttavia, è bene ricordare che nel Sud Italia la parola scagliozza indica anche la moneta, quindi si può mettere anche in relazione con il colore dorato della pietanza.

Ricciarelli di Siena – Ricciarelli from Siena

Ricciarelli from Siena – Shaw CC BY-SA 2.0

Da Wikipedia, l’enciclopedia libera.

I ricciarelli sono un dolce tipico senese a base di mandorle, zucchero, albume d’uovo.

Ingredienti

  •   – Mandorle dolci 300 gr (intere o già in polvere)
  •     – Mandorle amare 15 gr (intere o già in polvere)
  •     – Zucchero bianco semolato 300 gr
  •     – Scorza d’arancio dolce candito 25 gr
  •     – Zucchero bianco 70 gr
  •     – Zucchero a velo 15 gr
  •     – Albumi di 3 uova
  •     – Zucchero a velo vanigliato 15 gr
  •     – Cialda

Preparazione dei ricciarelli in 10 passi

    1) Lavare e polverizzare le mandorle pelate (300 gr dolci, 15 gr amare), macinandole un pò alla volta insieme ad un pò di zucchero altrimenti non si polverizzano bene; per togliere l’eventuale buccia, lasciarle qualche minuto in acqua bollente.

    2) Aggiungere zucchero bianco semolato (250 gr) e scorza di arancia candita polverizzata finemente (25 gr) oppure tritare una buccia sottile di mezza arancia compresa la parte bianca, fino a formare una pasta omogenea.

    3) Sciogliere sul fuoco vivo zucchero bianco semolato (50 gr) in circa 20 gr di acqua (un quinto di bicchiere), fino a formare un denso sciroppo e forma il filo, e unire alla pasta assieme a zucchero a velo (gr 15); se si salta questo passaggio, nel punto precedente usare 300 grammi di zucchero.

    4) Lasciare riposare l’impasto per 3-8 ore, coperto con un panno umido (i tempi più brevi sono per chi ha usato farina di mandorle).

    5) Accendere il forno a 150 °C.

    6) Montare a neve gli albumi d’uovo di gallina (n. 3) mescolando zucchero a velo vanigliato (15 gr), ed aggiungerlo pian piano alla pasta preparata in precedenza, mescolando il tutto per renderlo più omogeneo possibile.

    7) Preparare una miscela in parti uguali di farina 00 e zucchero a velo vanigliato, e con questa impolversarsi le mani per dividere l’impasto in cilindretti di circa 30 grammi, in modo che la pasta non si appiccihi al tavolo ed alle mani.

    8) Dare ai cilindretti una forma a losanga alta circa 1-1,5 cm, con le mani o usando uno stampo.

    9) Teglionarli sopra una cialda di farina di grano molto sottile messa sulla placca del forno e spolverarli con lo zucchero a velo vanigliato.

    10) Cuocere in forno a 150 °C per 15-16 minuti. Passato questo tempo, anche se non sembrano cotti, non lasciarsi ingannare e spengere il forno, altrimenti diventano troppo duri.

Per le vie di Siena le pasticcerie artigianali preparano i ricciarelli, un dolce tipico della gastronomia senese capace di competere col più famoso panforte, entrambi immancabili nel cenone di capodanno.
Sono dolcetti simili al marzapane (marzapanetti) con la differenza che, oltre a mandorle, zucchero ed albume d’uovo, nel vero ricciarello troviamo anche scorza di arancia candita.
La loro preparazione è semplice: mentre quelli ricoperti di glassa al cioccolato amaro sono recenti e non appartengono alla tradizione senese.

I ricciarelli sono preparati con una pasta di mandorle a grana grossa simile al marzapane, lavorata a lungo e arricchita da scorza di arancia candita e aroma di vaniglia. L’impasto così ottenuto viene tagliato in piccole losanghe a forma di chicco di riso che vengono poggiate su una foglia di ostia. Dopo la cottura in forno la superficie rugosa e screpolata viene rivestita di zucchero a velo.

Nati nel XIV secolo nelle corti toscane, seguendo antiche origini orientali. La leggenda narra che fu il cavaliere Ricciardetto Della Gherardesca a introdurre questi dolci che gli ricordavano le scarpe con la punta arricciata tipici delle calzature mediorientali (da cui il nome “ricciarelli”) al ritorno dalle crociate, nel suo castello vicino a Volterra.

In tempi recenti sono state prodotte varianti arricchite con cioccolato in superficie.

Attualmente sono apprezzati soprattutto come dolce natalizio. Si consumano con vini da dessert, in particolare con Moscadello di Montalcino Vendemmia Tardiva e con Vin santo toscano.

L’origine dei Ricciarelli

    Fin dal XV secolo esistevano dei dolci simili, chiamati “morselletti”, che significa piccolo morso e quindi indicava un bocconcino particolarmente delicato, fatto di mandorle, zucchero, miele, uova, cannella e noce moscata.

    Il nome “ricciarello” compare per la prima volta in forma scritta solo nel XIX secolo, e forse si riferisce ad una antica forma arricciata. Una leggenda dell’epoca narra infatti che Ricciardetto della Gherardesca, tornato dalle crociate, portò questi dolci arricciati come le barbucce dei sultani.

Ricciarelli di Pomarance

I ricciarelli di Pomarance sono una variante che utilizza un impasto simile a quello senese che viene poi riposto su una foglia di Ostia (liturgia) circolare senza che gli venga data una forma particolare ed in modo non completamente uniforme. Il ricciarello viene poi ricoperto con zucchero a velo.

Questa variante è disponibile presso i principali panifici e pasticcerie di Pomarance e di buona parte della Val di Cecina

Marchio IGP

È il primo prodotto dolciario per l’Italia ad avere la tutela europea. Nel marzo 2010, la denominazione Ricciarelli di Siena è stata riconosciuta come indicazione geografica protetta (IGP).

L’autorità pubblica incaricata di effettuare i controlli sulla indicazione geografica protetta Ricciarelli di Siena è la Camera di Commercio Industria Artigianato ed Agricoltura di Siena.

Zona di Produzione

Provincia di Siena e, con leggere varianti, nel comune di Pomarance (PI) e di Massa Marittima (GR)

Triglie alla campagnola – Mullet in country style

Triglie alla campagnola – Mullet in country style – The Doc CC BY-SA 3.0

From Wikibooks, free manuals, and textbooks.

Ingredients

for 2 people

Two medium-sized mullets
200 g of cleaned artichokes
30 g of black olives from Salento
10 g of capers (optional)
2-3 medium-sized potatoes
parsley, garlic, oil, and salt to taste

How to make Triglie alla campagnola – Mullet in country style

Boil the artichokes until they become soft and reduce them to a cream with a blender after adding two tablespoons of oil, salt, and if you like, half a clove of garlic and some capers.
Clean and fillet the red mullet leaving the skin on.
Add the whole olives to the artichoke cream.
Place the red mullet fillets in a rolled form in an oiled oven dish (see figures 1 and 2) with the shake inside and an olive on top.
Bake in the oven at 200 °C for half an hour after seasoning with oil.
In the meantime, boil the potatoes.
Serve on a plate, sprinkling with parsley and pepper with the boiled potatoes and a part of the cream next to them.

Regional Recipe from Tuscany and Apulia

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
Ingredienti

per 2 persone

  • 2 triglie medie
  • 200 g di carciofi puliti
  • 30 g di olive nere del salento
  • 10 g di capperi (opzionale)
  • 2-3 patate medie
  • prezzemolo, aglio, olio e sale secondo i gusti

Preparazione

Bollire i carciofi fino a quando non diventano morbidi e ridurre in crema con un frullatore dopo aver aggiunto due cucchiai di olio, sale e se lo si gradisce mezzo spicchio di aglio e qualche cappero. Pulire e sfilettare le triglie lasciando la pelle. Aggiungere alla crema di carciofi le olive intere Mettere in un contenitore da forno oliato i filetti di triglia in forma arrotolata (vedi figure 1 e 2) con all’ interno il frullato ed in cima un’oliva. Cuocere in forno a 200 °C per mezz’ora dopo aver condito con olio. Bollire nel frattempo le patate. Servire in un piatto dopo aver spolverato di prezzemolo e pepe con accanto le patate bollite e una parte della crema

Frittella – Fritters

Frittella – Klenje CC BY-SA 3.0

From Wikipedia, the free encyclopedia.
The fritter is a fried food usually round and flattened in shape. It can be both sweet and salty.

Ingredients

  • butter,
  • vanilla,
  • sugar,
  • flour,
  • eggs,
  • lemon zest,
  • baking powder,
  • salt,
  • liqueur

History

This dish, formerly widespread in much of the Mediterranean, was known in the days of Ancient Rome and probably even before it. Ancient Romans called these sweets frictilia. Later on, the dish had a new development in Spain and then spread everywhere. In Italy, many regions have it as one of their typical dishes or as a P.A.T. or Dop brand, and each of them gives this dish a different name. Usually consumed or during festivities, cakes are eaten in many countries of the world.
Venetian Fritters

Same subject in detail: Frìtoła

Also, in Venice, Frìtołe had a resounding success until they were named the national sweet of the Serenissima Republic; in Veneto and Friuli’s whole territory, they soon became loved by everyone. The recipe of frittelle (1300) is identified as the most ancient document of Venetian cooking. It is kept in the Casanatense National Library in Rome.
Frittelle was not made by just anyone, only by so-called fritoleri. The profession of fritoleri was an actual corporation that had divided the territory in its area of exclusivity. Therefore, one could enter only having a father “fritolero.” This strategy allowed the corporation to survive until the end of the nineteenth century.

How to make Frittella – Fritters

They are straightforward to prepare: In a bowl, mix the butter, vanilla, sugar, flour, eggs, lemon zest, baking powder, salt, and liqueur. Knead on a floured surface. After waiting for a few minutes, form sticks of dough with a thickness of one to two centimeters, cut them into small pieces the size of a small walnut, and then work them between your hands to form balls. In a pan with plenty of oil, fry until the fritters become puffy and get a nice golden color.
Then lay the pancakes on a serving plate and maybe sprinkle them, if sweet, with caster sugar, powdered sugar, honey, or maple syrup. If desired, you can add ingredients to give rise to rice pancakes or apple pancakes. You can enjoy them also filled with custard.

Types of pancakes

Pancakes are packaged in a different and typical way in different countries:

Buñuelos
Castagnole
Churro
Rice crispelos
Dorayaki
Farsò; pancakes of St. Joseph
Frìtołe
Carnival pancakes (Castel Goffredo)
Rice fritters of St. Joseph
Pancakes of St. Joseph of Pitigliano
Frittelle di San Martino (Molfetta)
Krapfen
Laciada
Loukoumades
Pastacresciute
Patacia
Panella
Saedas
Sphinxes of St. Joseph
Zeppola

In Italy, they are a regional recipe from Lombardia, Apulia, Tuscany, Sicily

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters – WILO-MA Public Domain

Ingredients

  • rice

Description

From Wikipedia, the free encyclopedia.
Frittelle di riso di San Giuseppe is a traditional cake for Father’s Day on March 19th in Central Italy. In particular, it is prepared in Tuscany and some areas of Umbria and Lazio.
In Prato, the saying “S. Giuseppe is not made without frittelle” in the sense that the tradition is so deeply rooted to become a way of saying, a proverb. The practice of rice fritters in Tuscany is ancient, so much so that it is already handed down in the “Libro de arte coquinaria” (Book of culinary art) by Maestro Martino de’ Rossi:
“Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne frittelle observerai l’ordine et modo scripto di sopra (allude to the previous recipes in which it speaks of “making round fritters”) con mano ovvero in quale altra forma ti piace, mettendole a frigere in bono strutto o botiro, overo in bono olio , excepto che non gli hai a mettere né caso (formaggio) né altro lacte”.

How to make Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters

After cooking rice in water, milk, and vanilla, it is mixed with flour, eggs, sugar, yeast, a pinch of salt, rum, or sambuca; eventually, according to taste, raisins, zests, or candied citrus fruits can be added. After letting the preparation rest for at least one hour (the traditional recipe requires many hours), they are fried in spoonfuls and, after drained, they are sprinkled with powdered sugar and served. They are also excellent cold or stuffed with custard.

Regional Recipe from Tuscany, Umbria, Lazio

Pampepato

Panpepato di Terni – Wander Umbria CC BY-SA 4.0

Ingredients

  • almonds,
  • hazelnuts,
  • pine nuts,
  • pepper,
  • cinnamon,
  • nutmeg,
  • candied orange and citron,
  • raisins,
  • mixed with or without cocoa,
  • chocolate,
  • coffee,
  • liqueur,
  • honey,
  • flour,
  • cooked grape

How to make Pampepato

From Wikipedia, the free encyclopedia.
The pampepato, or panpepato, or pampapato is a sweet round shape (or nugget). The ingredients vary depending on the area of production. Usually, there may appear almonds, hazelnuts, pine nuts, pepper, cinnamon, nutmeg, candied orange and citron, raisins mixed with or without cocoa, chocolate, coffee, liqueur, honey, flour, cooked grape must. The cake is then baked in the oven (better if in a wood oven). It is usually consumed as a sweet of the Christmas festivities. However, it remains essentially an artisan product; in some areas, the home preparation and the traditional custom of exchanging the cake are accompanied by a sprig of mistletoe.

Terni Pampepato
The “pampepato ternano” is prepared since the sixteenth century. The origin is probably the Far East, brought by caravans carrying spices around the middle of the sixteenth century. Then, the Italic tradition has added local flavors such as walnuts, citrus fruits, and the “secret” ingredient, the cooked must (“sapa” or “saba” in Roman times), which is difficult to find, but that in Terni is bottled specifically for the preparation of pampepato. The first traces of a written recipe go up again around 1800.
It is a traditional sweet peasant, typical of the holidays because ingredients, especially spices, were costly. The pampepato ternano comes prepared from the ternani rigorously the 8 December, day of the Immaculate Conception, to the beginning of the festivities, but the period, sometimes, is prolonged until 14 February, the festival of San Valentino, patron of the city and the enchanted ones. Tradition has it that at least one example of it remains wrapped until Easter, or even the Assumption (August 15); this testifies to the qualities of preservability of the product, able to keep for a long time (at least three months) without preservatives. There are no exact doses of some ingredients in the original recipe because there are no precise indications; they are added “just enough” until it has the right taste.

Panpepato Senese – Marco Varisco CC BY-SA 2.0

Sienese Gingerbread
Panpepato in Siena dates back to the medieval period. In the 1800s, in honor of Queen Margherita, a new type of panforte, or pampepato, was made, covered with powdered sugar, given Panforte Margherita’s name.

Pampepato of Ferrara
The origins of Ferrara’s pampepato are connected to the tradition of preparing the so-called “enriched bread” during Christmas festivities. The recipe was probably born in Ferrara’s cloistered convents, around the fifteenth century, when the State of the Church had a strong influence on the territory. According to some sources, the exact etymology has this origin, derived from the phrase “Pan del Papa.” But soon, it also became a sweet consumed by the ducal court of the Estensi, who had a solid oriental influence[unclear]. The shape of the cake undoubtedly recalls the form of the papalina.
Ferrara’s pampepato is typically made of dark chocolate, both in the dough and in the external glaze, about 4 mm thick. Hazelnuts, almonds, cinnamon, a hint of pepper, the predominance of the aroma of dark chocolate are the flavors of this cake, which, let’s remember, must be eaten fresh and soft, avoiding it if hard and dry (old).

Gingerbread of Anagni
Panpepato di Anagni is traced back to the twelfth and thirteenth centuries when the city hosted the papal curia, an origin also highlighted by the cake’s name, often called Panpapato (Bread of the Pope).
Panpepato from Anagni is a cake made of dried fruits (walnuts, almonds, and hazelnuts), candied orange peel, raisins, dark chocolate, honey, and cooked wine. It is distinguished from Ferrara’s one by a lesser use of chocolate, totally absent in the glaze, the absence of cinnamon, and the use of cooked wine must and raisins[source].

Regional Recipe from Umbria, Tuscany, Emilia-Romagna, Lazio
Production area Terni, Siena, Ferrara, Anagni

Pappardelle sul cinghiale – Pappardelle on wild boar

Pappardelle al cinghiale – Cassinam CC BY-SA 2.5

Description

From Wikipedia, the free encyclopedia.
The pappardelle on wild boar (also known as “pappardelle al cinghiale”) is a typical dish of the Maremma Grossetana, Maremma Laziale, Alta Tuscia and Alta Valnerina, lands rich in game, which has spread to the rest of Tuscany, Umbria and inland areas of the Marche, in the area of Genga.
For the dish’s preparation is needed, you need the homemade pappardelle made with flour and eggs. You also need wild boar meat, some ripe mashed (or, even better, preserved), tomatoes, red wine (possibly one of the areas as the Morellino di Scansano or Montecucco), onion, celery, carrots, rosemary, bay leaves, salt, pepper, chili pepper, and extra virgin olive oil, possibly from Maremma. Some people add olives.
The wild boar, cut into small pieces, must be marinated in red wine with onion, chopped carrots, celery, and laurel, for at least 12 hours. Afterward, the used herbs are recovered, washed, chopped, and fried in a pan; once browned, add the wild boar meat and cook for about fifteen minutes, adding rosemary, hot pepper, and a pinch of salt and pepper.
Immediately after add the tomato puree previously obtained, a glass and a half of red wine, and a drizzle of oil, cover the pan and cook for about 4 hours, taking some breaks from time to time during cooking.
Cook the pappardelle for about three minutes in abundant boiling salted water, adding a tablespoon of oil. Once drained, they season with wild boar ragout, and the dish is ready.

Pappardelle with Wild Boar Recipe – traditional Tuscan recipe.

Preparation time: 30 minutes
Cooking time: 3 hours and 15 minutes
Total time: 3 hours and 45 minutes
Difficulty: medium
Cost: medium
Servings size: 4 people

Ingredients

500 gr. of pappardelle
400 grs. of tomato puree
500 gr. of wild boar meat cut into small pieces
Half a liter of red wine
2 carrots
2 onions
2 ribs of celery
1 garlic clove
3 bay leaves
1 sprig of rosemary
1 tuft of parsley
Cloves
Juniper berries
Extra virgin olive oil
Salt to taste
Pepper to taste

How to make Pappardelle sul cinghiale – Pappardelle on wild boar

First of all, cut the boar meat into pieces, put it in a pan and add the red wine, garlic, a carrot, an onion, and a rib of celery. Cover the pan with plastic wrap and marinate for at least 12 hours in the refrigerator.
After the 12 hours have passed, make sure the meat’s marinating is ok, then take it out and drain it well. At this point, cut the meat further into small pieces.
Now prepare the soffritto, chop the celery, carrot, and onion well, and put everything in a pan adding extra virgin olive oil.
For the next step in preparing pappardelle al cinghiale, you need to take the meat and brown it for a few minutes over high heat until it takes on a uniform color. At this point, take a glass of red wine, better if chianti, and blend it with the wine.
Now, add the tomato puree, salt, and pepper, stirring with a spoon. Cover the pan with a lid and let everything cook on low heat for about 3 hours.
Before you can enjoy the pappardelle with wild boar, the last thing to do is to boil the pappardelle in plenty of water, once cooked. Then, add the wild boar sauce or wild boar ragout that you want to prepare previously.
Here you are ready to taste the pappardelle with wild boar made according to the traditional Tuscan recipe.

Regional Recipe from Tuscany, Umbria, Lazio
Production area Maremma

Strozzapreti

Strangozzi al ragù first course, Perugia, Umbria – Cantalamessa Public Domain

From Wikipedia, the free encyclopedia.
Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in different Italian regions.

History

The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”

How to make Strozzapreti

Strozzapreti Romagnoli
The pasta sheet must be rolled out with a rolling pin fairly thick; then, it must be cut into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one as for cavatelli (which are much smaller).

Strozzapreti Trentini – Stefano Bolognini Attribution

Typology and territorial diffusion

In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added.
In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.

Umbrian cooking with the term strozzapreti or strangozzi is meant a long square section of pasta made of water and flour.
In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand made pasta, typical of Blera, seasoned with truffles.
In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long.
Neapolitan cooking, with the term strangulapriévete, is designated simple gnocchi, homemade with water and flour.
In Salento, cooking with the term strangulaprevati are meant potato gnocchi.
In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday.
In Corsican cooking, the name “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.

Strozzapeti Romagnoli – Eiminun CC BY-SA 4.0

Regional Recipe from Emilia-Romagna, Tuscany, Trentino Alto Adige, Marche, Umbria, Abruzzo, Lazio, Calabria

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