Region: Abruzzo

Patellette (Triangles)

 

 

 

 

 

Serves 6

300 g flour

150 g cornflour

300 g bacon

500 g tomatoes

1 onion

grated pecorino cheese

60 ml olive oil

salt

 

 

 

 

Sift flour and cornflour onto a flat surface, and slowly add 250 ml of water, working until the pastry is well combined and holds together.

Cover with clingwrap and leave for 30 minutes. Roll out the pastry thinly and mark it in strips at 5 cm intervals.

Overlay 4-5 strips and slice them diagonally so that they form a progression of triangles.

 

Stretch them out on the bench, as thy dry out a little. In a large saucepan heat the oil and add the onion and bacon, diced.

When the bacon becomes transparent, add the tomatoes, peeled and diced.

Cook only briefly, as the sauce must be quite liquid. Place the pasta in boiling, salted water for 2-3 minutes, and reserve about a cup of the liquid after removing them.

Place the triangles in a soup tureen or large casserole dish, add the sauce and the water from the cooked pasta.

The dish should be rather soupy. Add a generous serve of grated pecorino cheese and serve immediately.

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