Spaghetti Zaccagni alla Trappitara

Spaghetti alla Trappitara is a traditional, simple, and fragrant peasant recipe, where a few quality ingredients take center stage. What characterizes this dish is the ferfellone, the sweet dried pepper typical of Abruzzo, which releases an intense and slightly smoky aroma.

Ingredients for 2 people

• 200g Zaccagni Spaghetti
• 2 cloves of garlic
• 2 sweet dried peppers (ferfellone)
• 4 king prawns
• Fresh chives
• Organic Extra Virgin Olive Oil Le Prunaie
• Salt to taste

First, put a large pot of salted water on the hob and bring it to a boil. In the meantime, prepare the sauce. In a large pan, pour a generous amount of extra virgin olive oil and add the two lightly crushed garlic cloves. Let them brown over a low heat, being careful not to burn them, to create a fragrant and delicate base.

When the garlic is golden, add the sweet dried peppers (ferfellone), roughly broken by hand. A few seconds of heat are enough to rehydrate them in the oil and release their characteristic aroma. Immediately after, add the prawn heads.

At this point, cook the spaghetti in the boiling water, draining it al dente and reserving a ladleful of the cooking water. Transfer the pasta directly to the pan with the sauce and toss it over high heat for a few minutes, adding a little cooking water if necessary, so that it binds perfectly.

Complete the dish with a sprinkle of fresh chopped chives, which adds a herbaceous and delicate note, and a prawn tartare.

Serve the Spaghetti alla Trappitara: a dish that tells the story of tradition, the territory, and the authentic simplicity of Abruzzese cuisine.

See you at the next A tavola con Zaccagni recipe!