Ciapazoi au bruzzu
Ancient pasta, with a rustic look and a strong flavor, made with chestnut flour. The irregular quadrangular shape is characteristic of Ciapazoi, typically seasoned with a Brusso and milk fondue.
Ingredients
300 g of chestnut flour
100 g of white flour
100 g of Brusso
100 g of sweet pecorino
25g of butter
2 tablespoons of EVO oil
1 glass of whole milk
2 cloves of garlic
Water
Salt and pepper
Preparation
Sift together the two flours, together with salt and pepper and start to mix, adding just lukewarm water.
Once a homogeneous and rather firm mixture is obtained, let it rest for about ten minutes and then roll out the dough with a rolling pin until a fairly thick sheet is obtained.
With the help of a wheel, make the squares of three or four centimetres on each side and place them, lightly floured, in a practical and large food-cardboard container sprinkled with flour.
Cook them in boiling salted water, inside which add a few drops of olive oil to prevent them from sticking together.
For the seasoning; prepare two finely chopped garlic cloves and brown them with a little butter and two tablespoons of oil; add 100 g of Bruzzo, a glass of whole milk, salt and pepper.
Cook the mixture over low heat for ten minutes and then add the pasta to it, after draining it!
