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Strascinati con Rapini e Peperoncino
A rustic pasta dish from Puglia featuring hand-dragged pasta (strascinati) tossed with bitter broccoli rabe (rapini), garlic, chili flakes, and olive oil.
đ§ Ingredienser
- 300 g Semolina flour(plus more for dusting)
- 150 ml Water(lukewarm)
- 500 g Broccoli rabe (rapini)(trimmed and roughly chopped)
- 3 cloves Garlic(thinly sliced)
- 1/2 tsp Red chili flakes(or to taste)
- 6 tbsp Extra virgin olive oil
- to taste Salt
- 50 g Pecorino Romano(grated, optional for serving)
đšâđł Instruktioner
- 1
For the strascinati: Combine semolina flour and lukewarm water in a bowl. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5-7 minutes until smooth. Let rest for 15 minutes.
- 2
To make strascinati: Pinch off small pieces of dough (about the size of a hazelnut). Roll each piece into a small rope, then drag it across the work surface with the palm of your hand or a knife to create the characteristic 'strascinato' shape (a small, irregular ear shape).
- 3
Bring a large pot of salted water to a boil for the pasta. In a large skillet, heat 4 tbsp of olive oil over medium heat. Add the sliced garlic and red chili flakes and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- 4
Add the trimmed and chopped broccoli rabe to the skillet with the garlic and chili oil. Add about 1/4 cup of the pasta cooking water (once it starts boiling). Cover and steam for 5-7 minutes, or until the rapini is tender-crisp. Season with salt.
- 5
Add the strascinati to the boiling salted water and cook for 5-8 minutes, or until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- 6
Drain the strascinati and add them directly to the skillet with the broccoli rabe. Add the remaining 2 tbsp of olive oil and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta and create a light sauce. Add more pasta water if needed to reach desired consistency.
- 7
Serve immediately, with grated Pecorino Romano on the side if desired.
đĄ Proffstips
- âDon't overcook the broccoli rabe; it should retain a slight bitterness and crispness.
- âThe 'strascinati' shape is meant to be irregular; don't strive for perfect uniformity.
- âUse good quality semolina flour for the best pasta texture.
- âAdjust the chili flakes to your preferred level of heat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add anchovy fillets to the garlic and chili oil for an umami boost.
- Some recipes include a splash of white wine when cooking the rapini.
- A squeeze of lemon juice at the end can brighten the flavors.