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Ricetta della Struncatura ammollicata

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Lady chef “Pastificio Gioia”
Lady chef “Pastificio Gioia”
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Recipe Information

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Video-Specific Recipe

Struncatura ammollicata

Cultural Context

Struncatura ammollicata hails from the southern Italian region of Calabria, where it was traditionally a dish for the working class. The name 'struncatura' refers to the leftover bits of pasta, making it a frugal yet flavorful meal. This dish showcases the simplicity of Italian cuisine, transforming humble ingredients into a comforting meal. Today, variations can be found in many Italian kitchens, celebrating the rustic charm of Calabrian cooking.

ItalianITmain
45 min
medium
4 servings
Servings4
struncatura pasta
extra virgin olive oil
1 clove garlic
anchovies
taggiasche olives
sun-dried tomatoes
toasted breadcrumbs

struncatura pasta

💰Cheaper: spaghetti

Spaghetti is more widely available and has a similar texture.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast adds a cheesy flavor with fewer calories.

1

Heat extra virgin olive oil in a small skillet.

2

Add 1 clove of minced garlic to the skillet and sauté for a few minutes.

3

Add anchovies, taggiasche olives, and sun-dried tomatoes to the skillet and sauté for a few minutes.

4

In a separate pot, boil water and add struncatura pasta.

5

Cook the struncatura pasta in boiling water.

6

To make the dish creamy, reserve some pasta cooking water and add it to the skillet with the sautéed ingredients.

7

Combine the pasta with the sautéed mixture and toss well.

8

Top with toasted breadcrumbs before serving.

Cooking Techniques

boilingsautéing

Equipment Needed

small skilletpot

Spice Level:

🌶️🌶️🌶️

Allergens

glutenmilk

Also Known As

Struncatura with breadcrumbsStruncatura alla mollica
Local Name: Struncatura ammollicata

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