4 Eggs
400 g Flour
Pecorino or parmesan cheese
Breadcrumbs
Lard or butter
Broth:
Trotter, tail, and other pig
- bones or chicken bones or
- cow bones
The consumption of products produced at home was vital for the
economy of the upper Savio valley and has given rise to simple and
sober recipes that were closely linked to the seasons and the
products from the land and farm-animals. People were forced to make
the most of what was available but during the long Tuscan domination
they learned to cleverly exploit even the most humble and poorest
ingredients with excellent results. An exemplary dish resulting from
this ability to combine necessity with invention is that of the
"basotti": noodles cooked in a broth made from the bones of the pig
(the last gift of this precious animal), arranged in layers in a
baking dish and cooked au gratin . The pan, was placed on the
fireplace with a tripod and covered completely with the embers to
produce the effect of an oven, and left until the broth had been
completely absorbed by the noodles.
Prepare the pasta dough and cut it into thin noodles. In the
meantime prepare a broth with the trotter, tail and other pig bones
as envisaged in the original recipe, or alternatively use chicken or
cow bones. Grease a baking pan with lard or butter, sprinkle with
breadcrumbs. Spread a layer of noodles, seasoned with a little lard
and sprinkle with grated cheese, continuing in this way for all the
layers. Ladle the broth into the pan to cover the noodles and bake.
The dish should be kept in an oven at about 150°C for 30 to
35 minutes until it forms a golden crust and the broth has
completely evaporated. Cut into squares and serve very hot.
