There is no Sunday without a dish of Sagne ‘ncannulate, the fresh pasta par excellence of Salento. Seasoned with tomato sauce and cacio ricotta of Salento, also in the hot variant (ricotta scante), this dish is one of the typical things to try when you are in Salento. Here it is the recipe.
To find out other typical dishes of Salento, look at the following link!
Ingredients for 4 people:
400 gr. made with flour
200 ml. of water
Extra virgin olive oil
Mix flour and water until you have a smooth and homogeneous dough and leave to rest in an inverted bowl for about three quarters of an hour, then roll out the dough. Cut the strips about 1.5 cm wide and, keeping the left edge locked, start to roll them up to form a curl of dough. Season with tomato sauce and serve with a sprinkling of cheese (highly recommended the cacio ricotta salentino).
To try the recipe and learn from live chef’s advice, you must come on holiday in one of our villas and book a cooking experience with the chef at home.
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