Stroncatelli in Brodo

[Guest guest]

Stroncatelli in Brodo (Handmade Pasta in Broth)

 

Stroncare means, " to break " . This is an old recipe from Ancona taken

from " La Cucina nelle tradizione Ebraica " , where homemade pasta

strands are broken into pieces and boiled in stock for about two

hours - a rather long time for homemade pasta.

You can also use spaghetti, broken into pieces and cook them for

about ten minutes for a " minestra spezzata "

The original recipe asks for a meat broth, which can easily be

replaced by a vegetable broth.

 

31/2 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 black pepper to taste

About 2 1/2 quarts flavourful vegetable broth

 

In a large bowl, mound the flour, make a well in the centre, and

break the eggs into the well.

Using a fork, beat the eggs until blended, and 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 cook, stirring occasionally, until pale gold, 8 to

10 minutes.

Stir in the tomato paste and a little water and cook until the celery

is very tender, 5 to 10 minutes longer.

Season with salt and pepper. Set aside.

 

In a saucepan, bring the broth to a boil. Add the stroncatelli and

simmer for 20 minutes.

Add the celery mixture and cook for 15 to 20 minutes.

Ladle into shallow soup bowls to serve.

 

Can be served as a part for a Rosh Hashanah Menu or to break the fast

at Yom Kippur.

 

 

Source: " Cucina Ebraica - Flavors of the Italian Jewish Kitchen " by

Joyce Goldstein, Chronicle Books, San Francisco