The sauce with strigoli. A typical Romagna recipe with a spontaneous herb, the "strigolo" or "stridolo" if you prefer. The name derives from the fact that rubbing the leaves between two fingers "screeching". It is a small perennial plant with characteristic flowers called "bubbolini". You may remember that they used to crackle on their hands or forehead as children. It belongs to wild herbs and here in Romagna it can be found from April to October near waterways or in the hills, but for convenience it is also sown and grown in the home garden. Among the best edible herbs, highly appreciated in the kitchen, it is eaten both raw, mixed with salads, and cooked, in omelettes, stuffed for pasta, and condiments. Today the recipe for the sauce with stridoli, as is used here in Romagna to season the classic tagliatelle.
Ingredients for 4 people
– 4 trays of Strigoli Verdure di Romagna SIPO
– a shallot
– extra virgin olive oil
– 1 tip of chilli if desired
– 600 gr. of tomato sauce
– Salt to taste
First, coarsely chop the shallot and fry it in extra virgin olive oil. Add the strigoli to the sauté and let them dry for 1 minute and a half with the lid on. Pay attention: the strigoli must not fry but only wither. Then add the tomato sauce and salt. Let it “brood” over low heat for about an hour. Prolonged cooking is used to remove the acidity of the tomato. You could also add a teaspoon of sugar for the same purpose. Optionally, add fresh chilli. But be careful not to cover the flavor of the strigoli …
Just before the sauce is ready, cook the pasta and once drained, toss in the pan.