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Stroncare means "to break." Here, in this old recipe from Ancona, the homemade pasta strands are broken into pieces and, according to one version in La cucina nella tradizione ebraica, boiled in meat stock for about two hours! I doubt that so long a time is needed to cook fresh egg pasta. For a real shortcut, use spaghetti broken into pieces and cook it for 10 minutes. Then you can call this minestra spezzata, meaning "broken-up" pieces.
- 3 1/2 to 4 cups all-purpose flour
- 4 jumbo eggs
- Olive oil for working dough plus 2 tablespoons
- 1 small head celery, cut into 1-inch lengths
- 4 tablespoons tomato paste
- Salt and freshly ground pepper to taste
- About 2 1/2 quarts flavorful meat broth
In a large bowl, mound the flour, make a well in the center and break the eggs into the well. Using a fork, beat the eggs until blended, then gradually pull the flour into the well. When all the flour has been incorporated, you will have a rather stiff dough. Turn out onto a lightly floured work surface and knead well until the dough is elastic, about 15 minutes, then cut into several pieces. Dip your fingers into the olive oil, and roll the pieces back and forth on the work surface until they form spaghetti like ropes. Cut the ropes into 2-inch lengths. These are the stroncatelli.
Warm the 2 tablespoons olive oil in a saucepan over medium heat. Add the celery and sauté, until pale gold, about 10 minutes. Stir in the tomato paste and a little water to cook until the celery is tender, about 8 minutes longer. Season with salt and pepper. Set aside.
In a saucepan, bring the meat broth to a boil. Add the stroncatelli and simmer for 20 minutes. Add the celery mixture and cook for about 18 minutes. Ladle into shallow soup bowls to serve.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
322 calories; 7g total fat; 138mg cholesterol; 265mg sodium; 44g carbohydrates; 2g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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