Midnight spaghetti – Laterradelgusto.it
Pasta del Gravedigger, the recipe that comes from a Campanian tradition and is still full of charm today. A timeless story.
The gravedigger pastry is the perfect end to your Halloween evening. The story surrounding this mysterious paste is strange. Few ingredients, all delicious, for a recipe that has its origins in the farming tradition of southern Italy.
Our country, our regions know a lot about cuisine. The Italian is a culinary art based on centuries-old recipes passed down from generation to generation. When the reality in the countryside was poor, people chose simple ingredients that were available in every household.
These gravedigger noodles are the perfect example of that. A preparation that uses chicory, an herb that is easily found in the fields and often grows spontaneously, sausage with an intense flavorwas often used in recipes because it had a long shelf life and Provolaone of the most popular types of flat cheese.
Tradition dictates that this pasta was consumed at vigils for the deceased. In Campania, bringing food or coffee and sugar in the evening is a truly timeless tradition. Perfect for the long Halloween night.
The ingredients
A simple recipe that stands out poor but very tasty ingredients. What we show you below is everything you need to prepare The undertaker’s noodles for 4 people.
- 350 g pasta, preferably spaghetti, but even paccheri or mezze sleeves they will do very well;
- 300 g chicory;
- 2 sausages;
- salt and chili to taste;
- 150g ripe provola.
Cooking spaghetti for the undertaker’s pasta – Laterradelgusto.it
Preparation
The first thing you need to do is prepare the chicory. If it is fresh, it is advisable to clean it well, removing all inedible parts and Boil it in water and salt for the time required for cooking. Once the chicory is ready, put the pot to cook the pasta. In a fairly large pot add a some oil, some poached garlic and plenty of chili pepper, let it brown. When the garlic is golden brown, remove from the oil and add the chopped chicory and sausage and season with salt. Leave in the pan 10/15 minutes Stir occasionally and turn off the heat.
Cook the pasta in boiling salted water and drain it a few minutes before the end of cooking, setting aside some of the cooking water, then add it to the sauce and deglaze with the cooking water. Far Leave out the noodlesLeave it on the heat for a few more seconds and add a generous handful grated provola. Serve while still hot and garnish with more grated provola cheese, delicious.