Strascinati with speck and zucchini pesto. The garden continues to produce zucchini, so we cook and preserve them.
Strascinati is a type of pasta made in southern Italy with semolina flour and water.
Due to the climatic conditions, the hot and dry climate typical of Basilicata, Puglia, Calabria, and Sicily, it thrives more, which is why its use prevails in the cuisine of these regions, both for producing fresh pasta and bread. After the Middle Ages, the roots of pasta were consolidated precisely in these territories. Due to its preservability after drying, it remains at the top for production. With its high protein and gluten content, it is also suitable for bread preparation. And with its lower glycemic index and higher satiety power, it remains the most used raw material for pasta production.
Strascinati are easy to make and delicious to eat with typical condiments, or as in this case with a generous zucchini pesto, toasted speck, and pecorino cheese, it becomes a tasty and summery first course!
Ps. In my photographs, you’ll find backgrounds that have nothing to do with the main dish, but my kitchen is always a work in progress, so you’ll also see other preparations.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Semolina, water, and…
- 300 semolina flour
- 3 zucchini (tender and light are better)
- 1 coffee cup almonds
- 2 coffee cups grated Grana Padano
- 2 slices of speck (thick, cut into strips)
- to taste salt
- to taste olive oil
Useful Tools
- Bowls
- Plates
- Pots
Steps
With your hands, make the pasta and then to the table with joy
First of all, knead the semolina with water and create the strascinati after letting your dough rest for about 30 minutes.
Then prepare the zucchini pesto: cut the zucchini into chunks and place in the blender, add the almonds, if you like, also half a clove of garlic and olive oil; blend and add the grated Grana. Also very good with pecorino.
Put the pot with water on the stove and in the meantime brown the speck; then combine the al dente cooked pasta and the zucchini pesto that you do not need to cook.
Finish with grated cheese, I used salted ricotta, I also recommend aged pecorino. Or aged goat cheese.
A first course that is not particularly heavy but rich in taste and freshness.
A Few More Tips
I do not recommend adding basil to the pesto because its strong aroma prevails; if you wish, you can also use walnuts or pine nuts instead of almonds. Serve with a chilled white wine.
