Stroncatura, traditional Calabrian recipe
Stroncatura (struncatura in dialect) was originally a recycled product and was produced with the bran left over from the milling. It is said that the flour was literally "swept" from the ground and that for obvious hygienic reasons it was then prohibited.
Tens of years ago it could still be found in a few local shops in a sort of smuggled pasta, which then disappeared for a long time.
It is prepared with poor traditional ingredients, in various versions that can range from anchovies to ' nduja, through aubergines, capers and of course dried chillies powder and breadcrumbs, which contribute to making everything spicier and crunchier.
The ingredients to prepare stroncatura according to the traditional recipe.
- Stroncatura pasta 500g
- Pesto dried tomatoes
- aubergine fillets
- garlic
- chili
- stale bread (ground)
- salt
- extra virgin olive oil
How to prepare the traditional stroncatura recipe
Start by boiling the stroncatura pasta in salted water and, in the meantime, put a pan on the heat and start toasting the previously ground bread, being careful not to burn it.
In a separate pan, pour the oil and put it on the fire to heat; with garlic and chopped dried chilli pepper.
Then add the aubergines fillets and the pesto of dried tomatoes. After a few minutes, sauté together with the pasta.
With the heat off, add the stale bread and your traditional stroncatura is ready to be savored.
It is a complete first course that cannot be missing on your tables, accompanied by a Cirò Rosso DOC.
