Sagne are a spicy, Abruzzo specialties to be tasted in one of these summer days if you are on holiday in Abruzzo, a goodness that you will like to prepare also at home.
 
SEARCH IN AN AREA

Recipe: Sagne spicy, an Abruzzo specialities

Recipe: Sagne spicy, an Abruzzo specialities

The Sagne spicy is a speciality of Abruzzo born at the time when it was enough a little water, flour and a pinch of imagination to invent a simple and tasty first course. Let's find out how to prepare it:

Ingredients for 4 people:

  • Durum wheat flour 300 gr
  • Cloves of garlic 3
  • Mature tomatoes 1 kg
  • Hot pepper 1
  • Grated Pecorino cheese to taste
  • Basil to taste
  • A piece of red pepper
  • Evo oil 90 ml
  • Salt and water pepper*
  • Hot water for kneading


*Water pepper is an aromatic plant, widespread mainly in Australia, but also used by us to flavor some dishes.

Preparation:

Pour the sifted flour on a surface, form a hole in the center into which you have to pour much of the oil about 70 grams and salt. Let's begin to mix with the help of a fork and gradually add water to obtain a compact compound. Wrap the "dough" in a transparent film and let it rest for about an hour in a cool place.

In the meantime prepare the sauce by putting 20 ml of oil in a pan. Brown the garlic cloves in the oil and add the chilli pepper. Wash and cut the tomatoes into cubes and cook them in the oil and garlic, also put a pinch of salt, add the piece of red pepper into cubes. When the sauce is almost ready, add the leaves of basil, the pepper and water pepper to flavor.

Take the dough, roll it out with the help of a rolling pin and a little flour, so that it does not stick, cut strips of dough about 4 cm wide and cut them into squares, called sagne.

Boil a pot with abundant salted water and pour in a tablespoon of oil to prevent the pasta from sticking during cooking. When the water boils, throw the sagne and cook until you see them afloat, with the help of a slotted spoon, drain the pasta and put it in the sauce. Mix the pasta and sauce over high heat.

Serve the pasta with a splve of pecorino cheese and a little chilli pepper and enjoy your meal!

COMMENTS :

Events in Roccascalegna

  • SS. Cosma and Damiano
    27-09-2020 | Roccascalegna (CH)
    Patronal parties

    Add to calendar 2020-09-27 2020-09-27 Europe/Rome SS. Cosma and Damiano Patronal feast Roccascalegna

    Patronal feast

    Village of Roccascalegna


Related News

The Easter panettone: La Pasimata della Garfagnana
The Easter panettone: La Pasimata della Garfagnana
An Easter cake typical of the city of Lucca and its surroundings. The pasimata della Garfagnana is characterized by the presence of raisins
By Redazione
Recipe: Potato pitta
Recipe: Potato pitta
The pizzaiola potato pitta is a typical Salento dish suitable for a dinner or an appetizer, to be enjoyed both hot and cold
By Redazione
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.
By Redazione
Recipe: Stuffed Eggplants
Recipe: Stuffed Eggplants
A typical, simple and tasty dish of Calabrian cuisine that cannot be missed during Sunday lunch or during the holidays
By Redazione
Recipe: the Panficato of Giglio Castello
Recipe: the Panficato of Giglio Castello
Disciple of the Sienese panforte, the panficato is the typical dessert of Giglio Castello which is prepared with dried figs and walnuts and many other typical products of the island
By Redazione
Recipe: The Tortellini from Valeggio
Recipe: The Tortellini from Valeggio
In honor of the tortellino of Valeggio, also known as "Navel of Venus" or "Love knot", the "Feast of the Love Knot" is celebrated annually in Valeggio sul Mincio
By Redazione

Most read articles of the month

Recipe: Stuffed Eggplants
Recipe: Stuffed Eggplants
A typical, simple and tasty dish of Calabrian cuisine that cannot be missed during Sunday lunch or during the holidays
By Redazione
Recipe: Potato pitta
Recipe: Potato pitta
The pizzaiola potato pitta is a typical Salento dish suitable for a dinner or an appetizer, to be enjoyed both hot and cold
By Redazione
Medieval Civitas in Dozza: a journey through time a stone's throw from Bologna
Medieval Civitas in Dozza: a journey through time a stone's throw from Bologna
Not to be missed, at the beginning of March the village of Dozza will host the picturesque Medieval Civitas event.
By Redazione
The Easter panettone: La Pasimata della Garfagnana
The Easter panettone: La Pasimata della Garfagnana
An Easter cake typical of the city of Lucca and its surroundings. The pasimata della Garfagnana is characterized by the presence of raisins
By Redazione
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of