Sella di Corno ‘Rags’

Name: Sella di Corno ‘Rags’ (‘Stracci’ di Sella di Corno)
Yield: Serves 4
Cuisine: Italy
Ingredients: 14 oz (400 g) canned tomatoes, sieved, or passata; 3 tablespoons grated pecorino or Parmesan cheese; 11 oz (300 g) minced chicken or turkey breast; 3½ oz (90 g) butter or lard plus extra for greasing; 2 tablespoons warm melted butter; 3 large eggs, beaten; 5 oz (150 g) mozzarella or scamorza cheese, cubed; salt and pepper; 1 heaped tablespoon plain white flour; 1 tablespoon olive oil; 1 stick celery, finely chopped; 1 onion, peeled and finely chopped; 2¼ fl oz (60 ml) cold water; 4 tablespoons vegetable oil

‘Stracci’ di Sella di Corno

Preparation info

Serves
4

Difficulty
Complex

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This delicious and very special dish comes from the little village of Sella di Corno in the Aquila province. It’s quite lengthy and fussy to prepare, so do reserve it for a really special occasion. Despite this, the dish is actually quite inexpensive. It is called ‘Rags’ because the pancakes are wrapped around the filling like cloths.

Ingredients

1 onion, peeled and finely chopped
1 stick celery, finely chopped
11 oz (

Method

Mix together the onion and celery with the minced chicken or turkey in a bowl. Add salt and pepper. Melt half the butter or lard until sizzling, pour it over this mixture and stir together very carefully. Tip the mixture back into the pan in which you melted the fat and sizzle it gently for just a few minutes.

Put the other half of the butter or lard in a second pan, heat until sizzling