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Recipe: Ferrazzuoli alla Nannarella

Recipe: Ferrazzuoli alla Nannarella
Discover Furore

Is it possibile for an italian village to contain all the passion and wonder of a great love story? We are sure it is, especially when it comes from Furore. This beautiful village in Campania is well-known for the love story between Roberto Rissellini and Anna Magnani, in the mid-1940s.

This incredible couple came here for the shooting of the movie "Amore"; they used to go to the historic Hostaria di Bacco, where Anna Magnani ordered her favorite dish: the "Ferrazzuoli alla Nannarella". “Nannarella”, as the affectionate nickname of the actress. The pasta used is Gragnano's "fret", to which is added the chopped smoked swordfish and the "piennolo" pomodorini pulp, naturally dried in the sun. Pine nuts, raisins, rocket, garlic, chili and extra-virgin olive oil contribute to creating in this first plate an extraordinary blend of flavors and scents.

This dish has now become famous, thanks to its goodness and its history, that still inspire passion and romance. Here's how to realize it in our kitchens:


...for 4 people:

  • 500 g of fresh swordfish better if ventresca
  • 1 clove of garlic
  • 30 g of raisins
  • 30 g of pine nuts
  • 200 g of small cherry tomatoes
  • 350 g of Gragnano slices (or long fusilli / scialatielli)
  • 1 bunch of rocket
  • 1 piece of spicy chili
  • 3 tablespoons of extra virgin olive oil
  • salt and pepper


In a large frying pan, grate the garlic with the chili in the oil and then combine the chopped tomatoes with the pine nuts and the raisins and the swordfish cut into pads, baking in a few minutes for a few minutes.

Meanwhile, boil the dough to the tooth in salty boiling water, then pour it into the frying pan with the sauce and join the rocket - except for some leaflets. Jump briefly, combining if necessary an egg yolk and serve immediately, distributing it over the remaining rocket leaves.