The Apulian “cicatelli”

Cicatelli:
The cicatelli are a type of short pasta made from durum wheat semolina typical of central-southern Italy, in particular from Puglia, with an elongated and slightly hollowed shape. The making is done strictly by hand, according to the Apulian tradition. The movement of the hands, is to give through the fingers a slight pressure on small piece of previously cut pasta, on a wooden cutting board. That will causes their unmistakable shape (very similar to that of Ligurian trofie).

Typically they are served with a mussel sauce, but they can also be enjoyed with particularly full-bodied flavors, such as vegetables, arugula or even with turnip greens.

Similar to cicatelli, cavatelli are a specialty from northern Puglia (and also from Molise). Their dough is always made from durum wheat semolina and water. The name derives from the shape of the pasta: the homemade recipe wants them to be obteined directly by hand, curving them on themselves until they take the shape of small shells rolled up at the edges.

A particular type of fresh pasta is produced with burnt wheat flour, an Apulian gastronomic excellence that gives the product the dark gray color of burnt wheat, or toasted and subsequently subjected to grinding, as well as a unique and unmistakable aroma and flavor.
In the Foggia area they are part of the popular tradition under the dialect wording "cicatille de grane arse".

The origin of burnt wheat flour dates back to very ancient times: it was obtained by the "gleaning" of the wheat fields after the stubble was lit, when the ears cooked by the fire, then burned, escaped the harvest were collected on the field; these were granted by wealthy landowners to poor peasants who could not afford white flour. Today, however, it is considered a valuable product obtained through the roasting of wheat, with the aim of rediscovering the smells of the past on purpose.

Preparation for cicatelli

- 250 gr of durum wheat semolina (+1 tablespoon of soft wheat 00);
- 200 ml of water
- a pinch of salt
-On the work surface sift the two flours, placing them in the so called fontana shape. Then add half a tablespoon of salt and, little by little, the water, starting to knead.
- As you pour the water, collect all the flour, kneading well until you obtain a homogeneous and compact cloth, which you will leave to rest for about half an hour, covered with a cloth.
- After the rest time, resume the dough and roll out all the dough into a single sheet, fold it in half and start treating the bands 5 cm wide.
- Each band which will therefore be composed of two layers of pasta, must now be cut into many smaller bands in the sense of the width (obtain the bands by cutting, from the shorter side of the band) and each band will be engraved with the index, middle and ring fingers fingertips by applying moderate pressure on each cicatello

recipe
Ingredients for 4 people:
400gr. Of cicatelli
600gr of rocket
400gr. Of cherry tomatoes
Extra virgin olive oil
2 cloves of garlic
200 g of grated fresh ricotta cheese.

Preparation:
Wash and cut the cherry tomatoes, chop the garlic, clean and wash the rocket. In a pan with extra virgin olive oil, sauté the garlic, put the tomatoes and salt to taste, cook over low heat, taking care to pour a little water so as not to dry the tomato.
In a pan with boiling water and salt put the rocket, after 2 minutes add the cicatelli and finish cooking, drain and add everything in the pan of the tomato, put the ricotta cheese and stir over high heat.
Serve with a sprinkling of ricotta cheese and a pinch of chilli pepper.

 

Published in Recipes First courses of the Gargano cicatelli pugliesi

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