Fragrant garden stringozzi recipe
The garden is now almost in full swing, with zucchinis, herbs, celery, and onions, every day you have to come up with something to consume the vegetables, the pantry is starting to regain the right size.
Luckily, my hens produce eggs to make fresh pasta, so I bring clean, fresh, and fragrant flavors to the table.
Today I prepared stringozzi, pasta of Tuscan origin; I made them with eggs, with two hectograms of flour, a quick dough to eat well, with flavor.
Stringozzi originate from Tuscany, in the southern part of Tuscany, they are also found in Umbria paired with fish, vegetables, and ‘aglione’. I like the name stringozzi better than the more common ‘pici’.
They adapt well to garden vegetables; originally it is a dough with water, having eggs to use and not eating much meat, I modified the version.
Stringozzi that taste like summer fragrance, of zucchinis and basil; cooked with selected vegetables and potatoes, they gain creaminess.
I rarely eat first and second courses, often just one dish; in this recipe, you will find all the nutrients we need!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Semolina, eggs, potatoes, purslane, zucchini flowers, and zucchinis…
- 14 oz stringozzi (Egg pasta also known as 'Tuscan Pici' originally made with water)
- 1 bunch purslane (Wild herb that commonly grows in gardens)
- 7 oz potatoes
- 7 oz zucchinis
- 1 bunch edible flowers (Zucchini flowers)
- 1.75 oz aromatic herbs (Freshly blended or chopped: basil, celery, garlic)
- 2 eggs
- 1 fresh spring onions (With its green part)
- to taste olive oil
- to taste salt
Tools
Work surface, pot, and pan; blender or mezzaluna for chopping
Steps
After kneading the semolina with the eggs, cut many small portions of pasta from the dough
With the palms of your hands, stretch them one by one to obtain the “thick spaghetti”
Continue until the dough is finished
Put the water on the stove and after salting it, add the purslane
Dice the potatoes and cook for about 15 minutes
Meanwhile, brown the spring onion with the zucchinis, and prepare a beaten mixture with the eggs and zucchini flowers cut into strips
When the potatoes are cooked, add the stringozzi and cook
Drain the pasta and transfer it to the pan with the zucchinis
Add the beaten eggs and flowers, and the blended or chopped aromatic mixture and mix well over the heat
You can now transfer to the plate and bring it to the table
A nice sprinkle of pecorino (recommended) and enjoy!
Stringozzi can also be frozen like fresh pasta, there are many variations in the seasoning, every garden harvest can be turned into a seasoning for stringozzi, which go well with rustic seasonings
