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Stracci di Antrodoco

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!