Strascinati are the fresh pasta of the Gargano -- similar to orecchiette but larger, more elongated, with a rough edge that holds the sauce. With savoy cabbage they make a wonderful winter dish: simple, honest, fragrant. The cabbage is boiled together with the pasta and then dressed with raw oil or a quick fresh tomato sauce.
Ingredients
For the dough (serves 4)
- 400g fine durum wheat semolina
- 180ml warm water
- 1 tsp salt
For the dressing
- 1 medium savoy cabbage (about 700g)
- Extra virgin olive oil -- generous
- Salt to taste
Alternative: quick tomato sauce
- 400g ripe fresh tomatoes
- 1 clove of garlic
- Extra virgin olive oil
- Salt to taste
Method
Make the dough
Pour the semolina onto a work surface, make a well in the centre and add the salted warm water a little at a time. Knead energetically for at least 10 minutes until the dough is smooth and elastic. Cover with a damp cloth and leave to rest for 30 minutes.
Shape the strascinati
Cut the dough into pieces and roll into logs about 1cm in diameter. Cut into pieces 2-3cm long. With your thumb or a smooth-bladed knife, drag each piece across the work surface with firm pressure -- the pasta curls up forming an elongated, rough shell. It is the same gesture as for orecchiette but longer.
Prepare the cabbage
Remove the outer leaves of the cabbage. Cut the heart into strips, not too thin. Wash well under cold running water.
Cook together
Bring plenty of salted water to the boil. Add the cabbage and cook for 5 minutes. Then add the fresh strascinati and cook together for another 5-7 minutes until the pasta is al dente. The cabbage and pasta cook together -- this is the secret: the flavours blend in the water.
Dress and serve
Drain the pasta and cabbage well. Place in bowls. Dress with a generous drizzle of raw extra virgin olive oil. Alternatively -- or in addition -- make a quick sauce: crush ripe fresh tomatoes in a pan with a drizzle of oil and a clove of garlic for 5 minutes. Pour over the strascinati and serve immediately.
My tips
- The cabbage must be well drained before serving -- otherwise it waters the dish down.
- Raw extra virgin olive oil is essential -- use the best you have.
- If using the fresh tomato sauce, the tomatoes must be ripe and sweet -- out of season, raw oil is the better choice.
- Strascinati can be made the evening before -- leave them to dry on a floured cloth.
- Winter savoy cabbage is sweeter and more flavoursome than summer cabbage -- choose seasonal whenever you can.
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