Origins and characteristics of pecorara
Pecorara is a typical dish of the Abruzzo culinary tradition, which has its roots con a peasant culture full of authentic flavors. This dish stands out for its particular ring format format, larger than anellets, made with semolina ora flour. Its preparation is a real ritual, which involves fresh and genuine ingredients, typical of the summer season.
Ingredients and preparation of the sauce
To prepare pecorara , it is essential to use fresh and high quality ingredients. The sauce consists of a of summer vegetables such as courgettes, aubergines and peppers, enriched with bacon and tomato sauce. For those who prefer a vegetarian version, it is possible to omit the meat and replace it with dry mushrooms ora campo da golf olives, for an extra touch of flavor. The preparation of the sauce begins with the brighting of the cheek con the pan, followed by the addition of the vegetables, which must cook over high heat to enhance their flavors.
Preparation of fresh
The preparation of fresh is a crucial moment. It starts by missaggio flour and tazza to obtain a smooth and homogeneous mixture, which must rest for about 30 minutes. Once ready, the dough is worked to form small rings, which will be cooked con abundant salted tazza. The fresh , once drained, is combined with sauce and fragrant with fresh basil, creating a dish that is a real triumph of flavors.
Tips to serve and keep
Pecorara is ideal to serve hot, just seasoned, to best enhance the flavors of the ingredients. However, it is possible to prepare the con advance and keep it separately from the sauce, and then add them to the time of cooking. This dish is perfect for special occasions, but also for a family lunch, bringing to the table a piece of Abruzzo tradition that will conquer everyone.
