Strangozzi del Trasimeno con persico di lago
Place the flour and salt into a bowl, and gradually add the water. Mix together, and place the dough onto a kneading board. Knead for about 10 minutes until the mixture becomes smooth and even. Leave to rest for an hour and then roll out, taking care not to roll too thinly, and leave to rest for another 10 minutes. Then roll up the well-floured dough into a tube shape. Cut into thin strips just a few millimetres wide, using a sharp knife. Unroll, and arrange the strangozzi on a floured surface.
Rinse the fish, and pat dry with kitchen paper. Cut the fillets into small cubes of about 1 cm each side. Wash the parsley and anchovies, and finely chop. In a large pan, sauté the mixture with the garlic, tomato and olives. Cook for five minutes until the sauce has condensed, add the fish and seasoning to taste, then cook for about twenty minutes, stirring from time to time.
Boil the strangozzi in plenty of salted water, drain and sauté in the pan of sauce for a few minutes, stirring frequently.