Portata:
Ingredienti:
Cotture:
Cucina:
Difficoltà:
Menu:
Fusilli (fusidd’) are a unique pasta shape from Lucanian cuisine, handmade using the traditional broom twig, although it has long been replaced by a square-sectioned “ferretto” from which the name maccheroni inferrettati also derives. In Basilicata, it is traditional to make fusilli at home, and this recipe is a classic of Carnival. A tour of Basilicata would not be complete without tasting this unique and succulent dish.
Ingredients
- 300 gr semolina flour
- 100 gr 00 flour
- 1 nr eggs
- qb water
- salt
- ragù made with pork or lamb
- Pecorino grated
- horseradish grated
Instructions
- Mix the two flours and place them in a fountain on the work surface. Knead with warm water, one whole egg, and a pinch of salt until you get a firm, homogeneous, and elastic dough; let it rest for a few minutes under an inverted bowl to prevent it from drying while preparing the fusilli.
- Gradually separate small pieces of dough, roll them out with your hands as if they were little snakes, flour them, and cut them into sticks of 3-4 centimeters.
- Create the fusilli by placing a wire on each stick and sliding it under the open hands, moving forward and backward until forming a long hollow macaroni in the center.
- Remove each macaroni from the wire.
- Place them spaced on the floured work surface and let them dry thoroughly.
- Cook the pasta al dente in plenty of salted water and season with pork, lamb ragù or simple tomato sauce. Serve generously sprinkled with grated pecorino and horseradish.
Notes
- Prepare the fusilli a day in advance to let them dry well.
- If fresh horseradish root is unavailable, use commercially available horseradish creams.
