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Italian · V The Canonical Dishes · Basilicata

Strascinati con 'Nduja e Pomodori Secchi alla Lucana

Basilicata

‹ Basilicata

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I

Origin

Basilicata, southern Italy

II

Description

Strascinati are hand-dragged fresh pasta shapes unique to Basilicata and adjacent Puglia — small pieces of semolina dough pressed and dragged across a wooden board or ribbed surface with two or three fingers, creating shell-like shapes with ridges that cup the sauce. The sauce combines 'nduja (Calabrian spreadable spicy salame) melted directly into a pan of warm olive oil with halved dried tomatoes (pomodori secchi sott'olio) and a splash of pasta cooking water. The 'nduja dissolves completely into the oil, staining it deep red and releasing intense porky, spiced fat. The cooked strascinati are finished in the pan, tossed vigorously for 60 seconds with torn fresh basil and a final tablespoon of raw olive oil.

III

The Thread

—Hand-formed ridged pasta shapes tossed with 'nduja dissolved in olive oil — the parent preparation for this Lucana adaptation Calabrian
—Spreadable cured sausage (sobrasada, made with paprika like 'nduja) melted into olive oil to create an instant, intensely flavoured sauce Spanish · (Extremaduran)
—Small hand-formed pasta pieces dressed with rendered spiced pork fat — paprika's structural role in the dish parallels the 'nduja technique Hungarian
IV

Flavour Context

Fierce heat and smoky paprika from 'nduja; concentrated sweet-acid from sun-dried tomatoes; the pasta's starchiness tempers the intensity; basil provides a herbal exit note.

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