Apulian recipe
Grandpa's strozzapreti with Primitivo wine, Martina Franca capocollo, pecorino cheese, onion, and wild rocket
Strozzapreti are made in Alberobello, the land of the trulli. In the past, during the pasta making process on the boards, housewives would shape the dough by hand, creating this traditional pasta shape, hence the name "strozzapreti."
Let's go shopping:
- 500g of grandfather's strozzapreti,
- 300g of Martina Franca capocollo,
- 30 g of pecorino cheese,
- 1 onion,
- 1 bunch of arugula.
How to prepare:
This recipe is very quick but still delicious. Start by sautéing the finely chopped onion in the oil, and once it's golden, add the diced capocollo. Meanwhile, bring the strozzapreti to a boil in plenty of salted water, and once ready, add them to the pan with the capocollo and onion. Let it simmer for a few minutes and serve hot, garnished with grated pecorino cheese and wild arugula. The dish is ready.
Enjoy your meal!
The places of the recipe:
We invite you to discover Manduria (TA), known for its Primitivo wine, a wine rich in history and flavor. It's also renowned for its historic center, a treasure trove of art and culture. Martina Franca is also not to be missed, famous not only for its characteristic Baroque historic center but also for its equally renowned Capocollo festival, where you can not only buy the cured pork but also taste it in various dishes.