Struncatura is a characteristic Calabrian pasta format
made with whole-wheat flour, considered a poor man's dish in the past.
Today, however, it is much appreciated and in demand
precisely because of its intense and decisive flavour and its rough and
full-bodied texture, which makes it perfect for holding any type of sauce!
The version proposed in this recipe is a delicious
cream based on ricotta and rocket, a tasty sauce that perfectly envelops the
Try it now!
Ingredients for 2 persons
200 g of Struncatura Valle del Crati
20 g of wild rocket
2 spoons of cow's ricotta cheese
1 tablespoon grated parmesan cheese
4 fillets of anchovies in oil
In a blender we combine the arugula with the ricotta
and parmesan cheese. We pour 4 tablespoons of EVO oil and add a pinch of salt.
We start to blend until we obtain a smooth and velvety cream; if necessary we
help ourselves with a little cooking water from the pasta. Separately, in a
frying pan, we pour a generous drizzle of EVO oil. We sauté two cloves of
sliced garlic and when it is golden brown add the anchovy fillets and allow
them to flake completely in the oil.
In the meantime we cook the pasta in salted water,
once it is al dente we drain it in the pan with a little cooking water; we stir
in the tasty oil and finally, with the flame off, we add the rocket cream.