Best Straccetti Recipes

STRACCETTI DI PESCE SPADA

Steps:

• Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.

STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA

Steps:

• Mound arugula on a large platter.
• Over high heat, heat oil with garlic and rosemary in a 12" heavy skillet turning garlic and rosemary once or twice, until garlic is golden, abut 4 minutes.
• Discard garlic and rosemary.
• Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
• Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
• Arrange steak slices over the arugula.
• Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
• Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
• Serve immediately.

STRACCETTI

Steps:

• In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
• Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.

STRACCETTI CON SPECK E PORCINI

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

STRACCETTI WITH SAUSAGE

Steps:

• Make a mound of the flour on a board. Beat the egg yolks with the oil and a pinch of salt then place in center of the flour mound. Knead together until the pasta is smooth. Roll out the pasta into very thin sheets and let it dry. Then cut into small squares about 6 inches on each side. Gather the herbs into 4 small bunches and tie. Then, using a small amount of oil, sauté the diced onion and herbs until golden in a pan. Add the diced sausage, and after 5 minutes add the tomatoes. Add 6 to 7 ladles of brown sauce. Let it cook on low for about an hour. Cook the pasta squares in salted water and then place on ovenproof plates. Spread them with the sausage ragu, the Parmesan cheese, a ribbon of olive oil and a sprinkle of parsley. Brown in the oven and serve immediately.