Share The Craco Society Website:

Strascinati with Cardoncelli Mushrooms

Strascinati with Cardoncelli Mushrooms

(Sausage and ricotta salata)


200 g hard ricotta cheese

150 g extra virgin olive oil

480 g hard wheat flour

420 g cardoncelli mushrooms

300 g fresh pork sausage

900 g fresh tomato sauce

100 g onion

1 garlic clove

5 g dried wild fennel seed


Make the pasta with the flour and slightly warm water. Roll cylindrical pieces about 3 cm. length and 1 cm. diameter and “drag” them fingers down on a wooden board. Strascinati pasta will thus be obtained, with one side smooth and the other wrinkled. Prepare the tomato sauce and clean the cardoncelli

mushrooms. Remove the sausage from its skin. Without browning, gently fry the grated onion and crushed garlic in extra-virgin olive oil using a terracotta casserole. Then add the sausage and mushrooms and simmer for a few minutes with the lid on the casserole. After stirring the ingredients add the tomato

sauce with a few cherry tomato halves and cook for about 20 minutes. At the time boil the strascinati pasta in salted water and drain al dente. Finally add the pasta to the hot sauce, stir the whole casserole on a high gas for a few seconds and flavour with dried wild fennel seed and grated hard ricotta cheese.