AuthorRachele BernardoCategoryPrimi piattiDifficultyBeginner"Ferretti, Fusilli, Firricieddi, Firzuli"
In Basilicata the “Ferretti” are the regional gastronomic heritage: an ancient history and tradition, whose name indicates the iron tool with which this handmade pasta is made.
Originally a branch of broom was used, then it has been replaced by a long and narrow iron tool with a square section.
The dough is simple, made with wheat semolina and water, but making the "Ferretti" requires a fair amount of manual skill: you need to rotate the tool on small pieces of dough and touch and feel the right consistency with your hands. Once prepared, they require slow drying at low temperature to allow them to be stored.
We can consider the “Ferretti” the king of the typical Basilicata dishes and traditionally they are the remembrance of a peasant history; it’s a poor dish that recalls the ancient recipes and the meals of our grandparents, a very good homemade pasta made on a wooden surface.
They can be seasoned with toasted breadcrumbs and Senise cruschi peppers or with mixed meat sauce, traditional Basilicata ragù.
As far as paring with regional wines, you could taste an Aglianico del Vulture Doc, but you could also choose a Matera Primitivo Doc or Terre dell’Alta Val D’Agri Rosso DOC.
(Rachele Bernardo )
Rachele Bernardo gives us the recipe for a homemade pasta that evokes memories of pleasant family lunches. Thanks to her precise indications, you will discover that it is not at all difficult to make it and prepare a truly greedy dish for your loved ones.
Ingredients:
Directions:
Fusilli preparation method:
100 grams of wheat semolina per person, then you add the amount of water sufficient to have a consistent dough, easily workable with the tool.
Next, let them dry well on large trays.
In the meantime, prepare the sauce by browning deshelled prawns in a pan with oil and a clove of garlic. Separately, briefly cook the broccoli rape and make the cruschi peppers slightly crispy by passing them in boiling oil for a few seconds.
Boil the Fusilli in abundant salted water.
Finish by pouring the fusilli with the other ingredients into a large pan, mix well and serve.
The freshness and full flavor of this dish will surprise you.
Ingredients
Directions
Fusilli preparation method:
100 grams of wheat semolina per person, then you add the amount of water sufficient to have a consistent dough, easily workable with the tool.
Next, let them dry well on large trays.
In the meantime, prepare the sauce by browning deshelled prawns in a pan with oil and a clove of garlic. Separately, briefly cook the broccoli rape and make the cruschi peppers slightly crispy by passing them in boiling oil for a few seconds.
Boil the Fusilli in abundant salted water.
Finish by pouring the fusilli with the other ingredients into a large pan, mix well and serve.
The freshness and full flavor of this dish will surprise you.
