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tuscan cooking - arezzo - bringoli di anghiari
Bringoli di Anghiari
What are bringoli? Bringoli is spaghetti, a type of pasta which is made by hand by the inhabitants of Romagna. There was a time when the eggs were thought of as too precious and the bringoli were made with flour, lukewarm water and salt instead. Luckily today, there have been a few changes. They now use 1 egg with every kilo of flour.
On a smooth surface. Spread out the mixture and break it into pieces. Work the pieces in your hands and lengthen them in order to make the spaghetti. Flavour them with a sauce of small tomatoes, which have been seeded, peeled and cut into cubes and add oil, garlic and chilli. Let the sauce cook for five minutes. Finally, add a lot of cheese on the bringoli along with the sauce.
Recipes kindly supplied by Il Tirreno
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