Sunday, January 16, 2011

Stringozzi Secrets from Casperia

As today is Sunday, I was hoping to have guests to cook for and to learn more recipes from Paola.  We did have two guests planned, but they called and declined around noon.  Fortunately, I was able to learn a Casperian version of a pasta called Stringozzi.  Using 1 kilo of semolina flour, one egg, olive oil and water, you form a mound and then a well like we were taught in school and mix in the wet ingredients.  Once combined, you knead the dough for about 15 minutes and let rest covered for about a half hour.  Using only olive oil, you place your thumb in a ball of dough, add and rub the oil over the dough.  You make a donut and then by pulling and stretching you make the hole bigger and then double up.  Continuing till you have done so 4 or 5 times.  Making sure the dough has enough oil so it doesn't stick.  Then you pull the dough apart in stings and roll out the strings until they are about 1/8" thick.  Dredgeing in A/P flour and gathering them in circles, you place it on platers and cover with towles to dry.

Julie pouring olive oil into thumb hole

Making a donut hole, stretching and doubling

Rolling into 1/8" string

Drying Stringozzi

It didn't look like we were going to taste Stringozzi.  Fortunately, 3 guests showed up a 7:00, so they ate and we got to eat the Stringozzi, cooked and sauteed in broccoli and italian sausage...and ravioli with spinach and ricotta...and cauliflower... and roast beef with gravey...and a dessert torte of orange and ricotta with whipped cream.  We finished eating by 10.  An early night for Gusto al Borgo. 

It all tasted great!


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