Struncatura calabrese con crema di rucola - Valle del Crati

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 pasta.

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

· EVO oil

· 4 fillets of anchovies in oil

· chilli powder 


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.