Paccheri di Gragnano alla Scalinatella

The Heritage of Gragnano Pasta

Gragnano, a picturesque town nestled in a valley in the province of Naples, is famous for its pasta, which has been crafted there for centuries. The town's unique location, with its abundant mountain water springs, powered the watermills that gave Gragnano pasta its distinctive taste. The production of Gragnano pasta adheres to strict rules, including the use of middling hard grain flour and traditional artisan methods characterized by bronze drawing and natural drying.

Key Ingredients and Their Significance

• Paccheri Gragnano (500g): This large, tube-shaped pasta is perfect for holding rich sauces.
• Tomatoes (750g): Fresh, ripe tomatoes provide a sweet and tangy base for the sauce.
• Mushrooms (2): Adds an earthy depth to the dish.
• Garlic (2 cloves): Essential for its aromatic and flavorful contribution.
• Onion: Adds a subtle sweetness and complexity.
• Olive Oil: Use high-quality Italian extra virgin olive oil for the best flavor.
• Parsley, Basil, Arugula: Fresh herbs that enhance the dish with their vibrant flavors.
• Provolone del Monaco: A semi-hard cheese from the Campania region, known for its sharp and tangy taste.
• Salt and Pepper: To season the dish perfectly.

Step-by-Step Recipe

Preparation

1. Sauté the Garlic and Tomatoes: In a skillet, heat olive oil and sauté the garlic until golden. Add the tomatoes, cut into slices, and cook until they break down into a sauce.
2. Cook the Mushrooms: In another pan, fry a bit of onion with garlic and olive oil. Add the mushrooms, sliced thinly, and cook until tender.
3. Combine Ingredients: Transfer the cooked mushrooms to the tomato sauce. Add basil, arugula, salt, and pepper to taste.

Cooking the Pasta

1. Boil the Paccheri: Cook the paccheri Gragnano in a large pot of salted boiling water for about 10 minutes, or until al dente.
2. Mix with Sauce: Drain the pasta and add it to the skillet with the sauce. Toss to combine, ensuring the pasta is well-coated with the sauce.
3. Add Cheese and Herbs: Grate Provolone del Monaco over the pasta and sprinkle with fresh parsley. Toss again to mix.

Serving

1. Plate the Dish: Serve the pasta hot, garnished with additional arugula and shavings of Provolone del Monaco.
2. Pair with Wine: This dish pairs beautifully with a robust Italian red wine. For recommendations, visit Italian Wine Selection.

Interesting Facts and Stats

• Gragnano Pasta Production: Gragnano produces over 14,000 tons of pasta annually, making it one of the most significant pasta-producing regions in Italy (Source: Pasta di Gragnano Consortium).
• Bronze Drawing Method: This traditional method gives the pasta a rough texture, which helps sauces cling better to the pasta, enhancing the overall flavor.
• Provolone del Monaco: This cheese is aged for at least 6 months and is produced in limited quantities, making it a prized ingredient in Campanian cuisine (Source: Slow Food Foundation).

Conclusion

Paccheri di Gragnano alla Scalinatella is more than just a pasta dish; it's a celebration of Italian culinary tradition. By using high-quality ingredients and following traditional methods, you can create a meal that honors the rich heritage of Gragnano. Enjoy this dish with a glass of fine Italian wine and savor the flavors of Italy.

For more information on Italian olive oil, visit Gargiulo Mill.