Stracnar with Lamb RaguClick to Play

Stracnar with Lamb Ragu

Mary Ann Esposito

Stracnar is a pasta native to Puglia. It is formed by rolling a sheet of dough on a carved wooden board called a cavarola. The pasta sheet takes on the herringbone pattern of the wood, which is then cut into 2 inch squares.

1/2 amount of recipe Serves 4

Ingredients

For the Pasta
1 cup semolina flour
1 1/2 cups unbleached all purpose flour
Pinch salt
1/2 cup water (approximately)

For the Sauce
2 tablespoons Filippo Berio extra virgin olive oil
1 large clove garlic, minced
1/2 pound ground lamb
6 or 7 Cerignola olives, pitted and chopped
1/4 cup capers in salt, well rinsed and chopped
2 1/2 cups cherry tomatoes, quartered or 1 28-ounce can chopped plum tomatoes
1/4 cup minced parsley.
Salt and pepper to taste
1/2 recipe stracnar squares
1/2 cup grated Pecorino cheese

Directions

For the Pasta
Combine the flours and salt in a food processor or on a work surface; add the water a little at a time to create a dough that is not sticky.

Gather dough into a ball and cover. Allow to sit for 30 minutes.

Divide dough into small orange size pieces roll each one out into a sheet large enough to fit over the cavarola board. Then roll over the sheet with a rolling pin to create the herringbone pattern. Remove the sheets as you roll them and cut them into 2-inch wide strips and then into 2-inch squares.

Place the squares on clean towels as you make them.

To cook, bring 4 quarts water to boil and add 1 tablespoon salt. Add the stracnar and cook until al dente. Drain and add the stracnar to the sauce pan. Sprinkle with the cheese.

Our Cavarola Board is from Artisan Pasta Tools.
http://www.artisanalpastatools.com/cavarola.shtml

SALSA  SAN  GIOVANNIELLO

This sauce is named after a saint from Puglia whose feast day is Nov 27th.

For the Sauce
Heat the oil in a large sauté pan over medium heat and cook the garlic and lamb until the meat is no longer pink. Add the olives and capers and cook a few minutes.

Add the tomatoes, lower the heat and cook the sauce for 15 minutes. Stir in the parsley, salt and pepper to taste. Keep the sauce covered and warm while the stracnar are cooking.

This recipe is featured on show 2214 – Pugliese Pasta / La Pasta Pugliese.

item recipe is featured in Episode 2214 of Season 22.

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Comments

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  1. Tina's avatar

    Tina

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    Thanks so much for this recipe! I've never heard of this pasta type and am so happy to learn about it. It's beautiful and the sauce looks scrumptious! I'm looking online as we speak for a cavarola board! Yum! Grazie mille!

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