Stroncatura, in Calabrian dialect struncatura, is a typical pasta of Calabrian cuisine made with wholemeal semolina, rye flour, spelled flour and barley flour.
WHAT IS NEEDED:
- 400g. of nipping
- 60g. of black truffle carpaccio
- 60g. of tuna roe or mullet
- a clove of garlic
- 20 g. of butter
- 4 teaspoons of organic extra virgin olive oil
- Cook the stroncatura in plenty of salted water and, in the meantime, chop the garlic and put it in a frying pan with the oil.
- As soon as it begins to sizzle, turn off the heat and grate the truffle and half of the bottarga into the sautéed pan, then add the butter.
- Drain the stroncatura, after making sure they are al dente and toss them in the pan until they are well mixed with all the ingredients.
- Serve and season with the remaining bottarga.