The Art of Cookery: Scrambled pasta - Italian Scrambled pasta from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


FIRST COURSES


Penne strascicate
("Scrambled" pasta)
  • Preparation time: 20 minutes.
  • Cooking time: one hour.
  • 500g penne.
  • 300g Florentine meat sauce.
  • Extra-virgin olive oil.
  • Parmesan.
  • Salt.
  • Black pepper.

 
Cook the penne in boiling salted water until just "al dente". Pour the meat sauce into a large heavy iron frying pan (this dish is best using the thicker sauce cooked for one hour). Add the penne, pour over the olive oil and toss and stir over a high flame for about five minutes. Do not allow the sauce to stock to the pan, and mix the pasta in thoroughly. Grate a good helping of Parmesan and stir in off the heat. When serving, offer freshly ground black pepper.
 
As an alternative to the meat sauce, you could use the liquid from a good stew.
 
Remember you need a litre of water to every hundred grams of pasta. Salt the water when it comes to the boil and since this will lower the temperature, wait a few seconds until it boils again before adding the pasta. The feast of San Lorenzo is on the 10th of August and celebrations are held in the area around the church. Traditionally lasagne with meat sauce was served to the townsfolk who came to enjoy the festivities. The custom still continues today and large slices of refreshing watermelon are served to all afterwards.

 
 
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