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Pappicci al pomodoro
Pappicci al pomodoro
A characteristic “poor” dish from the Province of Teramo. Interesting is the fact that it was once fed to women during puerperium
Directions:
Pour the flour on a flat surface and shape it like a fountain, moisten with water and knead until the dough becomes smooth. Roll out the dough about ½ cm thick. Cut out the dough into 5cm. long stripes and throw them in abundant salted boiling water. Once cooked ,drain the pasta and dress it with simple tomato sauce, sprinkle it with pecorino cheese and with chili depending on taste.
Tip:
Of course the “pappicci” can be served with legumes (beans, chickpeas or lentils)