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You are here: Home / Recipes / Eggs / Stracci di Antrodoco #SundaySupper

Stracci di Antrodoco #SundaySupper

April 13, 2014 By Manu 60 Comments

Stracci di Antrodoco

This week Sunday Supper’s theme is “stuff it, roll it, and/or wrap it”!  We will be sharing recipes for food that is stuffed, rolled, and/or wrapped, so make sure to check out all the yummy links at the end of this post!
Today I am going to combine my Sunday Supper post with my Regional Italian cuisine series, as the recipe I will share it is a regional Italian recipe.  Stracci di Antrodoco is a main dish that comes from the very ancient and little mountain town of Antrodoco, near Rieti in Lazio, somewhere between Rome and L’Aquila.  They are very similar to crespelle or cannelloni as a concept, but instead of being made with crêpes or pasta, they are made with thin frittatas.  The frittatas are filled with a veal mince sauce, mozzarella and grated Pecorino Romano (the typical cheese of the area).  They are then rolled and covered in tomato sauce and more grated Pecorino Romano before being baked until golden brown.  Can you think of anything more delicious than this?  It is amazing comfort food and perfect for the rainy autumn weather we have been putting up with down here during the last few weeks!  Enjoy and thank you very much to Amy of Kimchi MOM for being a great host!

Stracci di Antrodoco

Stracci di Antrodoco
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Stracci di Antrodoco #SundaySupper

Stracci di Antrodoco - a typical Italian recipe from the ancient town of Antrodoco: thin frittatas filled with meat sauce, mozzarella and Pecorino Romano.

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Recipe adapted from Cucchiaio.it

Ingredients

Stracci

  • 3 eggs
  • 4 tbsp flour
  • 100 ml – ½ cup water
  • Salt to taste

Filling

  • 300 gms – 2/3 lbs. veal mince
  • 1 tbsp butter
  • 2 or 3 tbsp tomato purée
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

Sauce

  • 2 tbsp extra virgin olive oil
  • ½ carrot chopped
  • ½ onion chopped
  • 360 gms – 12 oz. tomato purée
  • Salt and pepper

To assemble

  • 100 gms – 3.5 oz. Pecorino Romano finely grated
  • 100 gms – 3.5 oz. bocconcini/fresh mozzarella sliced

Instructions

Stracci

  1. Whisk all the ingredients together.
  2. Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of extra virgin olive oil and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin. About 3 mm – 0.1 inch thick will work nicely. When the surface dries up, it is time to flip the straccio over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over.
  3. Keep aside.

Filling

  1. Brown the veal mince in the 3 tbsp of extra virgin olive oil on high-medium flame.
  2. When the meat has all been browned, add the tomato purée, mix and cook for 10 minutes.
  3. Add the butter and mix until it melts.
  4. Season with salt and pepper and keep aside.

Sauce

  1. Sauté the onion and carrot in the extra virgin olive oil.
  2. Add the tomato purée and cook it, covered for 10 minutes.
  3. Season with salt and pepper and keep aside.

To assemble

  1. Put some meat sauce in the centre of one of the stracci. Top with some mozzarella slices and finely grated Pecorino Romano.
  2. Roll it on itself like a Swiss Roll and keep aside. Do this until you run out of stracci.
  3. Put some sauce at the bottom of an oven-proof dish. Put your stracci in the dish.
  4. Cover the stracci with the rest of the sauce and sprinkle with some finely grated Pecorino Romano.
  5. Bake in a pre-heated oven at 180°C – 355°F for 15 minutes, then turn the grill on and cook for 5 minutes more, until the top becomes golden brown.
  6. Serve warm!

Stracci di Antrodoco

Stracci di Antrodoco

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Filed Under: Eggs, Italian, Mains, Meat, Regional Italian Dishes, Special Occasions, Sunday Supper Tagged With: eggs, frittata, Italian, main, meat, mozzarella, pecorino romano, recipe, Regional Italian Recipes, Special Occasions, Sunday Supper, veal

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Comments

  1. Family Foodie says

    April 13, 2014 at 7:32 pm

    What a fantastic dish! I need to try this asap!!

    Reply
  2. The Ninja Baker says

    April 13, 2014 at 8:45 pm

    How gorgeous does your dish look Manu? And mention the word frittata or eggs and I’m in! Mille grazie for your intro to local Italian fare =)

    Reply
  3. Liz says

    April 13, 2014 at 9:24 pm

    Wow, does your stracci di antrodoco look fantastic! How unusual to roll filling into thin fritattas! It would be a huge hit at my house!

    Reply
  4. Lea Ann (Cooking On The Ranch) says

    April 13, 2014 at 9:55 pm

    This looks amazing and something that must be on my table soon.

    Reply
  5. Jennifer @ Peanut Butter and Peppers says

    April 13, 2014 at 10:46 pm

    I am so drooling right now! This dish is right up my ally!! Yum!!

    Reply
  6. Betsy @ Desserts Required says

    April 13, 2014 at 11:10 pm

    WOW. I was sure it was a pasta based recipe and LOVE the twist of using a frittata base for each roll. Pinning right now!

    Reply
  7. Marlene @Nosh My Way says

    April 13, 2014 at 11:52 pm

    Stunning, delicious and simply ah-mazing.

    Reply
  8. Bernadette says

    April 14, 2014 at 12:41 am

    This sounds really good!

    Reply
  9. MealDiva says

    April 14, 2014 at 1:15 am

    Your pictures are amazing and I love how you broke the recipe down and make it seem so easy to make! I can’t wait to try it out!

    Reply
  10. Seduction In The Kitchen says

    April 14, 2014 at 1:25 am

    Ohh my, ohhh my, I would love to have a bite of this right now! Looks sooo good!

    Reply
  11. Christy says

    April 14, 2014 at 2:01 am

    Wow! Beautiful, and they sound so unique and tasty. We will definitely have to try this.

    Reply
  12. Tara says

    April 14, 2014 at 3:00 am

    What a glorious looking dish, I love it!!!

    Reply
  13. Beate Weiss-Krull says

    April 14, 2014 at 3:07 am

    This dish looks just amazing! I will have to give it a try but have to tweak it since veal is almost non-existend in the stores here…

    Reply
  14. Renee says

    April 14, 2014 at 5:10 am

    Don’t bother with putting it on a plate. Just hand me the dish and a big fork and I’d be plenty happy.

    Reply
  15. Roz says

    April 14, 2014 at 6:37 am

    Manu,
    I just learned about Italian crispelle last week at an Italian cooking class. But I think you made these perfectly with decision to use the thinner Stracci. Your timing withis SS theme was jus perfect. (PS: my photo is now on my blog that I didn’t have ready to shoot due to having guests and serving it to them hot this morning.)

    Reply
  16. Carla says

    April 14, 2014 at 7:39 am

    Very interesting concept! At first I thought it was traditional pasta, but you showed a whole new way to make stuffed “pasta.” Sounds like a nice comforting Sunday Supper.

    Reply
  17. Linda | Brunch with Joy says

    April 14, 2014 at 11:22 am

    Oh yum! This looks amazing, Manu. I’ve always loved Italian food and this one is a must-try, for sure!

    Reply
  18. The Wimpy Vegetarian says

    April 14, 2014 at 2:11 pm

    This looks amazing! Great recipe for this week’s theme. And I love that you have a regional Italian series. I love all things Italian, so I’m going to see what else you’ve made!!

    Reply
  19. Renee - Kudos Kitchen says

    April 14, 2014 at 11:54 pm

    WOW that looks good!

    Reply
  20. Shannon R says

    April 15, 2014 at 2:55 am

    Holy cow those look amazing. And I can totally make them easily with veggie crumbles and have something for the whole family! Thanks for the awesome recipe.

    Reply
  21. Bobbi's Kozy Kitchen says

    April 15, 2014 at 3:03 am

    WOW these are absolutely mouth watering!!

    Reply
  22. Julie says

    April 15, 2014 at 10:48 am

    Love hearing the histories of different recipes – thanks for sharing this one!

    Reply
  23. Sarah says

    April 16, 2014 at 10:03 pm

    !!! Come make this for me?? I’ll do the dishes!

    Reply
  24. Laura says

    April 17, 2014 at 1:31 am

    YUM! This is like Italian enchiladas, count me in.

    Reply
  25. Shaina says

    April 17, 2014 at 6:51 am

    I love the concept behind this dish. I would love to make a vegetarian version of it!

    Reply
  26. Nancy @ gottagetbaked says

    April 18, 2014 at 10:15 am

    Ermagawd, Manu, that looks amazing!!! I love meat, sauce, carbs ‘n cheese baked together, in any more, and this looks downright delicious. I wish I were eating it right now!

    Reply
  27. Amy Kim (@kimchi_mom) says

    April 19, 2014 at 4:00 am

    This looks so comforting. Love those made-from-scratch “wraps”!

    Reply
  28. Cathy says

    April 19, 2014 at 10:21 pm

    I really like alternatives to manicotti. In Abruzzo where my family comes from we use crespelli, but this idea of using thin fritatta sounds great too

    Reply
  29. Melanie | Melanie Makes says

    April 20, 2014 at 9:24 am

    This sounds absolutely divine, Manu – I’ll be right over!

    Reply
  30. Julie @ Texan New Yorker says

    April 22, 2014 at 11:50 am

    Mmmmm, this looks so hearty and comforting. Yum!!

    Reply
  31. Nuts about food says

    May 7, 2014 at 8:53 pm

    Had never heard of these… will definitely try them as I am avoiding carbs these days!

    Reply

Trackbacks

  1. Stracci di Antrodoco #SundaySupper | Sunday Sup... says:
    April 13, 2014 at 8:55 pm

    […] Stracci di Antrodoco – a typical Italian recipe from the ancient town of Antrodoco: thin frittatas filled with meat sauce, mozzarella and Pecorino Romano.  […]

    Reply
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    April 13, 2014 at 9:54 pm

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  3. Angel Hair Shrimp Lettuce Wraps #SundaySupper - Family Foodie — Family Foodie says:
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    April 14, 2014 at 12:12 am

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  14. Stracci di Antrodoco #SundaySupper | Italian Fo... says:
    April 14, 2014 at 2:08 am

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Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

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Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
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