Stracci di Antrodoco with a Dominican Twist

Ingredients

In the Dominican version of Stracci di Antrodoco, the traditional Italian pasta is replaced with hand-torn pasta strips. The sauce is infused with Dominican flavors, such as sofrito and spicy chili peppers, giving it a distinct Caribbean twist. Additionally, the dish is served with ripe plantains, a staple in Dominican cuisine, to complement the flavors and add a touch of sweetness. We alse have the original recipe for Stracci di Antrodoco, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon salt 1 teaspoon salt
• 500g (1.1 lb) chicken or beef, cut into small pieces 500g (1.1 lb) chicken or beef, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons sofrito 2 tablespoons sofrito
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup chicken or beef broth 1 cup chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Ripe plantains, sliced and fried (for serving) Ripe plantains, sliced and fried (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, olive oil, and salt. Knead the mixture until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is very thin. Tear the dough into irregular strips, approximately 2 inches wide.
3. 3.
   In a large skillet, heat some olive oil over medium heat. Add the chicken or beef pieces and cook until browned. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Add the diced tomatoes, sofrito, chili powder, and dried oregano to the skillet. Stir well to combine.
6. 6.
   Return the cooked chicken or beef to the skillet and pour in the chicken or beef broth. Season with salt and pepper to taste. Simmer for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Meanwhile, bring a large pot of salted water to a boil. Cook the pasta strips until al dente, approximately 2-3 minutes. Drain the pasta.
8. 8.
   Serve the Dominican Stracci with the sauce spooned over the pasta. Garnish with fresh cilantro and serve with fried ripe plantains on the side.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are yellow with black spots, as they will be sweeter and softer. Peel the plantains before slicing and frying them until golden brown.

Tips & Tricks

• If you prefer a spicier dish, add additional chili powder or a diced spicy pepper of your choice.
• For a vegetarian version, replace the chicken or beef with tofu or your favorite meat substitute.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Dominican Stracci as a main course, accompanied by a fresh green salad. The dish pairs well with a glass of chilled white wine or a refreshing tropical fruit juice.

Presentation advice

Arrange the pasta strips on a large serving platter and spoon the flavorful sauce over the top. Garnish with a sprinkle of fresh cilantro for a pop of color. Serve the fried ripe plantains on a separate plate alongside the pasta.