... La Buona Pasta di Gragnano

Fusilli Ciurilli and Provola

  Pasta Type: Fusilli
  Provenance: Amalfi
  People: 6
  Cooking Time 30'


600 gr fusilli from Gragnano;
300 gr sciurilli (courgette's flowers);
250 gr di smoked provola;
20 little tomatoes;
olive oil enough;
2 bundles of basil;
2 cloves of garlic;
salt enough.

Cooking Instructions

wash the sciurilli and blanch with a little salted water in a saucepan. In a saucepan, brown the garlic cloves in, add the tomatoes and cook.


recipe from Amalfi Coast of the sixteenth century. Typical peasant dish for the beginning of summer, the protagonists on the one hand are the courgette's flowers and basil, rare products in a territory like those of Amalfi poor of arable land, on the other hand, smoked cheese, dairy excellent typical of the two slopes of Mons Lactarius. The fusilli, called at the time, Neapolitan macaroni in iron, a type of pasta were crushed by hand. Among the various forms on the market today, " fusilli Gragnano " are the ones that most closely resemble the ancient fusilli.

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