Ingredients:

400g durum wheat flour

200g ricotta (sheep’s milk)

150g sausage

2 tbsp extravirgin olive oil

parsley to taste

Hot red chilli pepper, to taste

Grated pecorino cheese, to taste

Salt, to taste

 

Description:

We’re in southern Italy, where hand-made pasta is de rigour. The tools of old are still used, things like “cavarole” in this case, the small ridged wooden boards that shepherds used to make during the long and solitary hours tending their flocks.

 

Preparation:

Mix the flour with salt and water to make a firm, springy dough. Set it aside for a few minutes then roll it out into long snakes around 1cm in diameter. Dust with flower then chop into 3cm sections. Pressing down with the fingers of one hand, supported by the pressure of the other, drag the small sections over the cutting board to make an elongated shape: these are strascinati. Chop and fry the sausage in a pan with olive oil.

Remove from heat after a few minutes and add the ricotta.

Finally, add the boiled strascinati in plenty of salted water, stir, mix everything together and serve.

APPETIZERS

SALT COD AND VÙ OLIVE OIL BRUSCHETTE

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

FIRST COURSES

STRASCINATI PASTA WITH SAUSAGE AND RICOTTA

We’re in southern Italy, where hand-made pasta is de rigour. The tools of old are still used, things like “cavarole” in this case, the small ridged wooden boards that shepherds used to make during the long and solitary hours tending their flocks.

SIDE DISHES

VÙ OLIVE OIL MASHED POTATO

This recipe was created by Michelin-star chef Moreno Cedroni during his show-cooking event at the Milan launch of Vù oil.

MAIN COURSES

SALT CODE WITH SWEET SENISE PEPPERS

Salt cod with Senise sweet peppers is a traditional recipe from the Basilicata region and perfect for Lent; it is a very tasty delicacy characterized by the contrast between the crispy peppers and the soft, savoury cod.

CAKES

ORANGE AND VÙ OLIVE OIL CIAMBELLA CAKE

The orange ciambella is an effortlessly easy sponge cake to make: the Vù olive oil and orange juice give it lightness that makes it suitable for all palates, especially those with a dairy allergy, as no milk is used in this recipe.

raccolta-olive-olio-estratto-a-afreddo

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