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A first course dish coming from the traditional Abruzzo cuisine: spaghetti alla chitarra, also called maccheroni, with nettles. The preparation of spaghetti alla chitarra with nettles is of medium difficulty and requires the wire tool to make spaghetti alla chitarra at home. You can substitute homemade pasta with good quality commercial pasta. Among the ingredients, in addition to nettles, there is also tomato pulp and pancetta.
Servings: 4 persone
Attrezzature
Ingredients
- 400 gr Durum wheat semolina flour
- 4 nr Eggs
- 300 gr Nettles
- 300 gr Tomato pulp
- 50 gr Pancetta bacon
- 1/2 nr Onion
- 2 tablespoons Olive Oil
- 1 nr Chili Pepper
- qb Salt
Instructions
- Pour the semolina onto the work surface, creating a well.
- In the center, crack the eggs, knead until a elastic dough forms, and let the dough rest covered with a cloth for about 15 minutes.
- Roll out the dough with a rolling pin to about two millimeters thickness.
- Cut into rectangles and place on the spaghetti alla chitarra tool to create the characteristic Abruzzese macaroni.
- Clean the nettles, wash them and coarsely chop.
- Meanwhile, in a saucepan, lightly brown the sliced onion with the bacon cut into strips in the oil.
- Add the tomato pulp and crushed chili (optional). Add a pinch of salt and cook for about 10 minutes.
- Then add the nettles and a little water. Cook for another 5 minutes.
- Cook the pasta in boiling salted water. Drain and add to the sauce to flavor for about a minute. Serve hot.
