Dina's Recipe
Strangle the priest with asparagus and artichoke sauce
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her ‘Strangle the priest with mushroom sauce’!
Ingredients:
Dough
| - | 300 g flour |
| - | 1 bag of mushroom powder |
Sauce
| - | 1 carrot |
| - | 2 sticks of celery |
| - | 1 onion |
| - | 2 cloves of garlic |
| - | 1 artichoke |
| - | 3 asparagus |
| - | 100 g chicory or turnip greens or beets |
| - | 100 g grated cheese |
| - | 100 g butter |
| - | Mixed herbs |
Method:
For the Dough
| 1 | Mix the flour with a tablespoon of dried powdered mushrooms. |
| 2 | Add the water gradually, working the dough in the meantime until you get a smooth and homogeneous dough. |
| 3 | Wrap in the film and leave to rest for half an hour. |
For the Sauce
| 1 | In the pan, add the finley sliced onion with the carrot chopped into small cubes, the chopped celery, two cloves of garlic, the butter and a drizzle of oil and lightly fry for 10 minutes. |
| 2 | Clean, chop and add the asparagus, artichokes and slice and add the small beets and simmer until just crispy. |
| 3 | Season, with mixed aromatic herbs such as fennel, parsley, rosemary, sage, etc. |
| 4 | We roll the dough, not too thin, then cut out strips, which we rotate between our hands, so as to obtain short uneven pici/spegahetti about 5-6 cm long. |
| 5 | Cook in boiling salted water for 3 minutes, drain and sauté with the vegetable sauce and grated cheese. |
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