How to deceive (and therefore “blind”) your husbands by presenting them with a quick dish that looks like it took a long time to prepare.
This is where the name Cecamariti con l’aglione di Orvinio comes from: a quick and easy recipe that was prepared using leftovers from previous meals.
Ingredients for Cecamariti all’Aglione
- 500 g bread dough,
- 6 cloves of garlic, chili pepper,
- 1.5 dl extra virgin olive oil,
- 600 g fresh tomatoes for sauce,
- Salt to taste.
Preparation of Cecamariti all’Aglione
Place the tomatoes in boiling water for a couple of minutes, then peel them, remove the seeds, and dice them after drying them.
Chop the garlic and chili pepper together and fry them in oil; then add the tomatoes and cook for about twenty minutes.
Knead a piece of leavened dough and wrap it around a knitting needle, stretching it out. Then place the spaghettone bucato, without the knitting needle, on a floured pastry board.
Make as many cecamariti as the dough allows. Cook the cecamariti in plenty of salted water, drain them al dente and pour them onto a serving dish.
Season with the garlic sauce, mix and serve!
