A first course of the culinary tradition of the Tuscan-Romagna Apennines are the Manfrigoli in dialect manfrigul or manfrìgle, a joy for the palate. This pasta, cut irregularly and from the size of a grain of rice, is cooked in the broth and able to heat the coldest winter evenings.
This type of pasta is able to enhance a good stock and provides a simple preparation.
RECIPE OF MANFRIGOLI
Ingredients
- 300 grams of flour
- 3 eggs
- 200 gr of bacon
- 2 carrots
- 2 sticks of celery
- 1 onion
- 1 ripe tomato
- 3 or 4 tablespoons of oil
- salt, pepper
- 3 liters of water
Preparation of the pasta
Knead the flour with the eggs until it forms a firm loaf, cut it into fairly thick slices and leave to dry. Chop the slices with the lunette, until they are reduced to very small particles, arrange them on a pastry board and allow to dry for a few hours. Throw the Manfrigoli into the broth, which will come to the surface once cooked.
Preparation of the brodo matto
Fry the finely chopped pancetta in oil and add the celery and carrot. Add the fresh tomato, 3 liters of water, and boil for about 20 minutes. Season with salt and pepper to taste.
