The tasty strazzata
The Strazzata is the Lucanian focaccia with a characteristic doughnut shape, circular with a hole in the center, straw yellow in color, originally from the town of Avigliano, a village of medieval origin in the province of Potenza. The name derives from the dialect "strazzat" which means "shredded" or "torn", to indicate the custom of consuming the focaccia by tearing it with the hands. The strazzata is prepared using durum wheat flour, soft wheat flour, water, salt, yeast and pepper: it is precisely the coarsely chopped pepper that makes this focaccia unique, with such a strong taste. Curious and fascinating is the tradition linked to the strazzata. In fact, it was a good custom to serve the strazzata on the occasion of weddings: at the bride's house early in the morning as well as at the groom's house as a sign of welcome. There was a competition to see who could stuff the strazzata the most because it was a sign of the good economic position of the newlyweds' family. Here is my recipe for strazzata to prepare at home.
INGREDIENTS
for two donuts of about 700 gr eachlukewarm water500 g durum wheat semolina 500 g soft wheat flour4 g of dry brewer's yeast 15 g ground black pepper30 g salt
PREPARATION
Dissolve the yeast in warm water, then add the two flours and mix. Gradually add the water and when the dough begins to take consistency, add the salt, oil and pepper. The dough should be soft but not sticky. Put the dough in a bowl, cover it with plastic wrap and let it rise for about an hour. When the dough has risen, turn it out onto the floured work surface without letting it deflate, flour it and divide it in two. Give a round shape to the two pieces of dough and with one hand create a hole in the center of each one that must be gently enlarged. Place the two donuts on two baking trays and cover with a cloth for the second rise (about 30 minutes). Brush each donut with extra virgin olive oil and bake at 220°C in a static oven for 10/15 minutes. The strazzata is very tasty hot, freshly baked, stuffed – in the best Lucanian tradition – with sausage, omelet and peppers, the typical vegetable stew. Equally tasty with cured meats, with the unmistakable cooked prosciutto that melts in your mouth or with mortadella with Emilian aromas. The ideal accompaniment? The local wine, Aglianico del Vulture DOC.
Aglianico del Vulture D'Angelo
Tasting notesA ruby-red wine, which varies in intensity and turns to garnet color after maturing. Dry, full-bodied, well balanced, lively tannic when it is young, reaching velvety smooth less and harmony with maturity. Full bodied, balanced with tannins evolving to full maturity.
The Strazzata is the Lucanian focaccia with a characteristic doughnut shape, circular with a hole in the center, straw yellow in color, originally from the town of Avigliano, a village of medieval origin in the province of Potenza. The name derives from the dialect "strazzat" which means "shredded" or "torn", to indicate the custom of consuming the focaccia by tearing it with the hands. The strazzata is prepared using durum wheat flour, soft wheat flour, water, salt, yeast and pepper: it is precisely the coarsely chopped pepper that makes this focaccia unique, with such a strong taste. Curious and fascinating is the tradition linked to the strazzata. In fact, it was a good custom to serve the strazzata on the occasion of weddings: at the bride's house early in the morning as well as at the groom's house as a sign of welcome. There was a competition to see who could stuff the strazzata the most because it was a sign of the good economic position of the newlyweds' family. Here is my recipe for strazzata to prepare at home.
INGREDIENTS
for two donuts of about 700 gr each
lukewarm water
500 g durum wheat semolina
500 g soft wheat flour
4 g of dry brewer's yeast
15 g ground black pepper
30 g salt
PREPARATION
Dissolve the yeast in warm water, then add the two flours and mix. Gradually add the water and when the dough begins to take consistency, add the salt, oil and pepper. The dough should be soft but not sticky. Put the dough in a bowl, cover it with plastic wrap and let it rise for about an hour. When the dough has risen, turn it out onto the floured work surface without letting it deflate, flour it and divide it in two. Give a round shape to the two pieces of dough and with one hand create a hole in the center of each one that must be gently enlarged. Place the two donuts on two baking trays and cover with a cloth for the second rise (about 30 minutes). Brush each donut with extra virgin olive oil and bake at 220°C in a static oven for 10/15 minutes. The strazzata is very tasty hot, freshly baked, stuffed – in the best Lucanian tradition – with sausage, omelet and peppers, the typical vegetable stew. Equally tasty with cured meats, with the unmistakable cooked prosciutto that melts in your mouth or with mortadella with Emilian aromas. The ideal accompaniment? The local wine, Aglianico del Vulture DOC.
Aglianico del Vulture D'Angelo
A ruby-red wine, which varies in intensity and turns to garnet color after maturing. Dry, full-bodied, well balanced, lively tannic when it is young, reaching velvety smooth less and harmony with maturity. Full bodied, balanced with tannins evolving to full maturity.
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