DISH SUITABLE FOR VEGANS

If you visit the Pollino National Park, more specifically the Serrapotamo Valley, you will surely learn about a traditional dish that will pique your curiosity. Rasckatiell di miskiglio (or rasckatielli di miskiglio) are a fresh, handmade pasta made from the union of two flours (miskiglio – mixture): one made from soft wheat of the Carosella variety, and the other from fava beans or favullo. Although there are no written but only oral records, it seems that this dish originated around 1600 in the Lucanian village of Teana itself. The name derives from “scraping” the dough on the pastry board by making cylinders and then “crawling” them with the fingers on the pastry board giving the dough its traditional shape. This is a simple dish that was called “everyday” which was prepared by the women of the village when they returned from working in the fields. In order to enhance this typical dish, the Pro Loco of Teana promotes various rediscovery and enhancement projects through research and analysis work carried out for many years. But let’s come to the preparation!

Ingredients

For the dough:

1 kg flour consisting of
1/3 fava bean flour
2/3 wheat flour
water to taste

For the sauce:

1 kg cherry tomatoes
1 clove of garlic
oil to taste
salt to taste
dried sweet bell pepper to taste

Process

The preparation of the dough is done per person (na iunt – two fistfuls) in the proportion of one-third fava bean flour and two-thirds wheat flour. We start by sifting the two flours together on a pastry board, make a hole in the center of the flour mix and pour in the water. We mix everything together until the dough is smooth and not too soft.

We roll out the dough with our hands, making cylinders that we will cut and “crawl” (or drag) one by one on the pastry board, until we get the characteristic shape, enough to allow them to “curl up” on our hand.

We now prepare the sauce, which, according to tradition, should be “scind scind” or watery, as if it were soup, so that the dish can be enjoyed with a spoon and then with bread. Let’s boil the pasta and drain it. Let’s add it to the sauce and serve it.

Watching this video from the Pro Loco of Teana on the Rasckatiell di miskiglio, we wish you bon appétit!

Foto di Francesca Lagala – rasckatiellidimiskiglio.it