STRASCINATI WITH
FRIED MOLLICA
with cacioricotta cheese and bran peppers
For strascinati:
300 g of re-milled durum wheat semolina;
150 g of water
a pinch of salt.
For the seasoning:
2 slices of stale bread (mollica);
2 slices of stale bread (mollica);
12 Mirogallo bran peppers;
2 cloves of garlic;
1 chili pepper;
2 anchovy fillets in oil;
cacioricotta to taste;
salt to taste;
EVO oil to taste
Recipe process
In a bowl, combine the semolina, a pinch of salt and the water;
Knead well on the work surface until a smooth and homogeneous mixture is obtained;
Form a ball of dough and let it rest covered by the bowl for 30 minutes;
Take the dough again, cut a small portion;
01
Roll out the loaf until you get the thickness of a straw;
Cut the thin loaf into pieces about 4 cm long;
Press with the 3 fingers (index, middle and ring) and drag the cylinder of dough on the pastry board to obtain the strascinati;
Repeat until all the dough is used up;
Arrange the strascinati on a tray dusted with semolina;
02
From the slices of stale bread obtain crumbs, eliminating the zest;
Boil a pot with water to boil the strascinati;
Heat a stock of EVO oil in a large pan, add the two cloves of garlic and brown them;
Add the chopped bran peppers and sauté them for a couple of minutes;
03
Remove the bran peppers with a slotted spoon and leave them aside in a saucer;
In the same oil, add the breadcrumbs and fry until crispy;
Drain it with a slotted spoon and put it to dry on a plate covered with absorbent paper;
Boil the pasta in salted water for 7/8 minutes;
Add the anchovy fillets to the pan and melt them over low heat;
04
Drain al dente and dip it into the pan;;
Skip for a couple of minutes and proceed with the plating;
Then add the bran peppers alternating with the breadcrumbs;
Conclude with a generous sprinkling of cacioricotta;
Serve hot.
05
Strascinati with fried breadcrumbs, cacioricotta cheese and bran peppers
English 
Italian