Recipes
Lavish, hearty and robust, even zesty at times, the cuisine of the Abruzzi is also inventive and daring. The Abruzzesi relish a little hot seasoning on occasion and even chili peppers sometimes find their way into the list of ingredients.
Saffron is another seasoning that makes an appearance on the Abruzzi menu. The Abruzzi is Italy’s principal source of saffron, with the majority of it grown for export. Worth more than its weight in gold – it takes approximately 130,000 flowers to produce just two pounds – saffron is used respectfully and sparingly by judicious Abruzzese cooks.
Nowhere in Italy is more closely identified with fine quality pasta and pasta dishes. Maccheroni alla chitarra, macaroni served with a rich, slightly piquant tomato sauce, flavored with peppers, bacon and Pecorino cheese, is its most celebrated regional specialty.
Tagliolini con Scampi – Tagliolini Pasta with Scampi
- 300 gr. of tagliolini (dried egg-noodles)
- 80 gr. extra virgin olive oil
- 1 clove of red garlic
- 1 kg. scampi
- 1 small glass of brandy
- 1 teaspoon curry
- 2 sachets of saffron
- 1/2 bitter almond (Navelli)
- 50 gr. parmesan cheese
- salt
Saute’ the garlic in the oil, add the scampi. Flame with the brandy and curry, add the saffron chopped almond and parsley. Cook the pasta, mix with the sauce and sprinkle with the cheese. Serves 2
Spaghetti alla Chitarra
- 1/4 c Olive Oil
- 2 1/2 tb Butter
- 8 ea Medium Mushrooms, sliced
- 4 ea Cloves of garlic, minced
- 1 d Crushed Chili Peppers
- 2 ts Powdered Oregano
- 1 1/2 lb Fresh Chitarra Pasta
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. Serves 7
Vermicielli al Sugo di Zafferano – Vermicelli (thin spaghetti) in saffron sauce
- 500 gr. Vermicelli
- 1 onion
- 1/4 lb of zucchini flowers
- 3 fresh sausages
- stock
- extra virgin olive oil
- saffron
- 1 egg
- parsley, salt and pepper
- grated sheep’s milk cheese
- tomato puree
Gently fry the chopped onion, zucchini flowers and parsley in the oil; add the saffron dissolved in the stock with salt and pepper; simmer for 15 minutes. Cook the sausages in a little water, add the puree and some stock if necessary, cook the Vermicelli “al dente” (rare done), mix well with the sieved sauce, plenty of cheese and the egg yolk over a high flame. Decorate with the sausages and their sauce on top. Serves 4
