Ingredienti per 4 persone:
mezzo chilo di farina bianca,
due cucchiai di concentrato di pomodoro,
mezzo bicchiere d’olio d’oliva,
200 g. di strutto,
sale.
Preparazione:
Stendere la pasta con farina, acqua e concentrato di pomodoro allungato in acqua.
Tagliarla a quadrettoni e friggerla nello strutto.
Asciugarla nella carta da cucina e servire.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
Dutch Communications & Editing)
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