Chef and restauranteur (Burro e Salvia ) Gaia Enria brings us this stunningly authentic Italian dish. You will be instantly transported to Tuscany with one bite of these tangled rustic cords. Their chewy texture, a perfect vehicle for Gia’s golden sauce. It’s the perfect dish if you are looking to casually impress at a dinner party or staying in with someone special.
For this masterpiece of a recipe Gaia recommends using “not just any egg, but the best egg possible”
P.S. If you are pinched for time you can substitute the fresh Strozzapreti for 500g of dry semolina Spaghetti.
Serves 4
FOR THE PASTA
• 400g semolina flour
• 200ml warm water
• pinch of salt and a splash of olive oil
1. Pour the flour onto a clean work surface or into a large bowl.Make a well in the center and slowly add warm water (and a splash of olive oil if using).
2. Mix with a fork or your fingers until a soft, elastic dough forms. Knead the dough for 5/6 minutes until smooth and elastic, but not sticky. Wrap in cling film and let rest for 30 minutes at room temp.
3. Cut the dough into manageable chunks. Roll each chunk into a sheet of about 3mm, using a rolling pin or a pasta machine. Cut the rolled dough into strips about 1.5 wide (like pappardelle). Take each strip and roll it between your palms (or against the board) to twist it .
4. Lay the pasta on a floured tray or a clean cloth to dry at least for 30 minutes before cooking.
FOR THE SAUCE
Sauce
• 1 clove garlic, peeled and left whole
• 1 fresh chilli, thinly sliced
• 80g capers, soaked to reduce saltiness
• 80g Taggiasche olives, pitted (Kalamata olives also works well)
• 80g anchovies in oil, drained
• 100g yellow Datterino tomatoes (cut in halves)
• 150ml extra virgin olive oil (for cooking)
3. Prepare the garlic: Heat the olive oil in a large pan over low heat. Add the
whole cloves of garlic and gently cook for about 10 minutes, allowing the garlic to
soften and infuse the oil without browning.
2. Melt the anchovies: Once the garlic is softened, add the anchovies to the pan.
Stir occasionally as they dissolve into the oil, creating a flavorful base.
3. Add the chilies: Once the anchovies have melted, add the thinly sliced chilies
to the pan. Let them soften in the oil for a few minutes, releasing their heat and
flavor.
4. Incorporate the capers and olives: Add the soaked capers and pitted
Taggiasche olives to the pan. Stir everything together and let the mixture gently
simmer on low heat for about 15 minutes. This will allow the flavors to meld
together beautifully.
5. Add the Datterino tomatoes: Add the halved Datterino tomatoes to the
pan and gently stir. Cook them for about 5 minutes, allowing them just to soften
and release their juice. The sweetness of the Datterino tomatoes will balance out
the briny flavors of the olives and capers.
6. Cool the sauce: Remove the pan from heat and let the sauce cool at room
temperature.
7. Serve: Once cooled, you can toss this sauce with your cooked pasta
