Soup with squeals | La tarte maison


Simple and effective traditional cuisine. Few things, almost intuitive procedures and guaranteed results.
For these reasons I like to collect and collect history books of regional cuisinebecause among those recipes I'm sure I'll fish well and bring home a result guaranteed by decades of mouths that have been fed and that retain special memories.

It was like that for this one too soup with squeaks: a vegetable broth (which if necessary can also become simple lightly salted water), some quadrucci and, obviously, some fresh stridoli. There's sautéed spring onion and smoked bacon, there's Parmigiano Reggiano which together gives a lot of flavor but that's the end of it… you don't need anything else that you can't find in a pantry or in the local grocery store.

You know the stridoli by now if you often pass by these pages, but if in doubt I refer you to this post in which I remind you of the different names by which these sprouts are known in Italy.

As always, I thank Graziano Pozzetto and Panozzo publisher for having collected everything in a book the Romagna soups of yesterday and today. I don't think this blog would be enough to try and tell them all 😉

Soup with squeals

For pasta:
100 g of 00 flour
1 egg

For the soup:
2 bundles of squeaks
50 g of smoked bacon
1 fresh spring onion
a teaspoon of tomato paste
1 liter of vegetable broth
Parmigiano q.b.

For 2 people:
Prepare the dough, let it rest and roll out the dough, let it dry for about ten minutes. Fold it as if you were making tagliatelle but make them wider and then cut them into squares. Keep aside.

Wash and clean the squeals.
Take the thinly chopped spring onion and add it to the bacon in a saucepan. Simmer without adding oil, add the concentrate and shortly after the coarsely chopped stridoli. Mix and add the hot vegetable broth.
Leave to cook for 20 minutes, add salt if necessary, then add the pasta. Let it cook for a few minutes.
Serve on plates with a sprinkling of Parmesan.


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