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Sagne di San Martino
Fermo (Marche) — Mother recipe · en it
This traditional dish from the city of Fermo in the Marche region, Italy, features crispy sagne with the intense flavor of pecorino cheese.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 250g of semolina pasta
- 200g of grated pecorino cheese
- 3 eggs
- 1 onion
- 200g of kale
- 50g of butter
- Salt and pepper to taste
Method
- In a bowl, mix the semolina, eggs, salt, and pepper to form a smooth dough.
- Dice the onion and chop the kale into small pieces.
- In a hot pan, melt the butter and add the onion, kale, and cook over medium heat until soft.
- Add the formed sagne, mix well with the sauce, and cook for 5-7 minutes over medium heat.
- Serve hot, garnished with grated pecorino cheese.
The story
Sagne di San Martino is a traditional dish from the city of Fermo, named after the city's patron saint, San Martino. The recipe is said to have been developed using the remnants of wheat cultivation.
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