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Sagne Caciate
Matera (Basilicata) — Mother recipe · en it
A delightful homemade pasta made with bread and flour, crispy on the outside and soft on the inside.
⏱️ 40 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 200g of dry bread
- 200g of flour
- 1 egg
- 1/2 teaspoon of salt
- Oil for frying
- 100g of butter
- 100g of cooked ham
- 100g of onion
- 100g of beans
- Salt and pepper to taste
Method
- Grind the dry bread into small cubes and mix with flour, oil, and salt in a bowl.
- Form a ball with the dough and let it rest for about 30 minutes.
- Chop the onion and ham into small cubes, sauté in a pan with butter over medium heat.
- Add the beans and cook for about 10 minutes, adjust with salt and pepper.
- Fry the sagne in hot oil until golden and crispy.
- Serve the sagne with the onion and ham sauce, accompanied by the beans.
- Enjoy your meal!
The story
Sagne caciate are a Matera specialty, born from the need to use old bread and local flour to create a delicious and historically rich dish.
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