Stracci di antrodoco

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Hailing from Lazio, this stracci di antrodoco recipe is a superbly comforting dish for the colder months, in which a rich veal mince ragù is stuffed into wafer-thin frittatas, rolled and baked in the oven in a rich tomato sauce.

First published in 2018




Tomato sauce

Veal mince ragù filling

  • 400g of veal mince, or beef mince
  • 1 onion, diced
  • 2 garlic cloves, sliced
  • 1 celery stick, diced
  • 1 tbsp of tomato purée
  • lard, or olive oil
  • salt
  • pepper


  • 4 eggs
  • 1 tbsp of flour, sifted
  • 1 dash of milk
  • olive oil
  • salt
  • pepper

To finish


  • Food processor or blender


Begin by making the tomato sauce. Sauté the onion and garlic in a splash of olive oil and a pinch of salt. Cook until soft, then add the tinned tomatoes. Simmer for 15–20 minutes until slightly reduced
Meanwhile, start making the filling. Sauté the onions, garlic and celery in lard or olive oil with a pinch of salt. Once soft, add the mince and stir until browned all over
Season the tomato sauce with salt and pepper, then transfer to a blender and blitz to a smooth sauce
Add the tomato purée to the mince and stir to cook out for 1 minute. Add two thirds of the tomato sauce and stir to incorporate. Simmer on a very low heat for 45–60 minutes, adding a little stock if it starts to stick
When the ragù is ready, remove the pan from the heat and preheat the oven to 180°C/gas mark 4
Place a large non-stick frying pan over a medium-high heat. As you wait for it to warm up, crack one of the eggs into a large bowl and whisk in the flour. Once combined without lumps, add the rest of the eggs, milk and seasoning
Add a splash of oil to the hot frying pan and ladle in enough mixture to make a thin, crêpe-like frittata. Cook for a minute or so then flip over and cook for a further minute – turn the heat down if the pan is getting too hot
Repeat until you have 4 or 5 fritattas, storing each one between sheets of greaseproof paper when ready
Once the frittatas are cool enough to handle, spoon some of the ragù filling down the centre of each one. Tear up the mozzarella and divide equally between the frittatas
Carefully roll up and transfer to a baking dish. Repeat until you have filled the dish, then pour over the rest of the tomato sauce. Top with a healthy grating of Parmesan and bake for 25 minutes
Serve with fresh basil and salad leaves

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