Best Strozzapreti Recipes

STROZZAPRETI WITH ROASTED TOMATOES

Steps:

• For the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
• For the strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well. Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough. Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
• Scrape wooden board clean. Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle. Using a knife, score rectangle into strips an inch wide and about three inches long. Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke. This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam. Slide skewer out of pasta and set pasta aside on a plate. Repeat to use remaining dough. Pieces should be irregular in size and shape.
• Bring a large pot of lightly salted water to a boil. If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat. Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center. This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook. Drain cooked pasta and pour into a large bowl; immediately add tomatoes. Toss quickly and serve hot.

STROZZAPRETI WITH MUSHROOMS AND RICOTTA

Steps:

• Soffritto:
• Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5-8 minutes; season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15-20 minutes. Add paprika and cook, stirring often, 5 minutes. Transfer to a small bowl.
• Pasta:
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8-10 minutes; transfer to a bowl. Repeat with 2 tablespoons oil and remaining mushrooms; reserve skillet.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 1 cup pasta cooking liquid.
• Heat 2 tablespoons oil in reserved skillet over medium-low heat. Cook garlic, stirring, until fragrant, about 30 seconds. Toss in soffritto, mushrooms, pasta, lemon juice, 2 tablespoons chives, and half of Parmesan, thinning with pasta cooking liquid as needed; season with salt and pepper. Serve topped with ricotta, eggs, if using, more chives, and remaining Parmesan and drizzle with oil.

STROZZAPRETI

Steps:

• Put the flour on a worktable. Make a well in the center of the flour and add the tomatoes, egg, and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice.
• Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long. Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately.
• Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water. Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes. Reserve 1/4 cup pasta water.
• To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well.

STROZZAPRETI WITH OXTAIL RAGù AND HORSERADISH CRUMBS

Steps:

• Preheat oven to 350°F. Season oxtails with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high and cook oxtails until deeply browned all over, 15-18 minutes; transfer to a bowl.
• Meanwhile, finely chop onion, carrots, and celery in a food processor.
• Cook vegetables in same pot, stirring often, until soft, 5-7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Return oxtails to pot and add wine, broth, and 2 teaspoons rosemary. Oxtails should be just covered; top off with water if needed. Bring to a simmer, cover, and transfer to oven. Braise, checking halfway through to make sure oxtails are covered at least two-thirds of the way up, until meat is falling off the bone, 2-2 1/2 hours. Remove oxtails from liquid. When cool enough to handle, shred meat and return to sauce; discard bones.
• Meanwhile, toss breadcrumbs with remaining 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil. Bake until golden brown, 5-7 minutes; let cool. Stir breadcrumbs, horseradish, and remaining 1 teaspoon rosemary in a medium bowl.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Bring ragu to a simmer over mediumhigh heat. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper. Serve pasta topped with horseradish breadcrumbs.
• Do Ahead
• Ragù can be made 4 days ahead. Let cool; cover and chill.

STROZZAPRETI OR "PRIEST CHOKERS" WITH SAGE SAUCE

Steps:

• Place the ricotta in a cheesecloth-lined sieve and place the sieve over a bowl. Cover the ricotta with plastic wrap and place the ricotta in the refrigerator for at least 8 hours or up to 1 day.
• Bring a large pot of salted water to a boil. In a medium mixing bowl, beat the eggs until well blended. Add the spinach and beat until blended. Stir in the drained ricotta, 1 cup Parmigiano Reggiano and 5 tablespoons of breadcrumbs. Season with salt, pepper and nutmeg. Stir until well blended.
• Coat a baking pan with a generous amount of the flour. Line a second baking pan with a lightly floured kitchen towel. With floured hands, roll two tablespoons of the ricotta mixture into a 1 1/2-inch ball. Roll it in the flour until generously coated. Before continuing, test the flavor and texture of the mixture by dropping the strozzapreti into the boiling water. It should hold its shape and rise to the surface within a minute. Continue cooking for 1 minute after the strozzoprete rises to the surface, then lift it with a slotted spoon from the water. If the strozzaprette didn't hold its shape, add a little more breadcrumbs.
• Once you're happy with the taste and texture of the strozzapreti, form the remaining mixture into balls, roll them in flour and set them on the lightly floured towel.
• In a skillet large enough to hold the cooked strozzapreti in a single layer, heat the broth, butter and sage leaves over medium low heat to simmering; simmer 3 minutes. Remove the sauce from the heat.
• Add half the strozzapreti to the pot of boiling water and stir gently until they return to the surface. Cook until firm, about 1 minute after they rise to the top. Remove them with a skimmer and transfer them to the pot with the sage sauce, draining well. Repeat with the remaining strozzapreti. Place the pan over medium-low heat and gently shake the pan to warm the strozzapreti and coat them with sauce. Remove the pan from the heat, add the grated cheese and swirl the strozzapreti in the sauce until they are coated.
• Serve the strozzapreti in warmed bowls, spooning extra sauce over each. Pass additional cheese if you like.

BRUSCHETTA STROZZAPRETI (CURLY PASTA)

Steps:

• cook pasta in boiling water and drain.
• dice onion, garlic (finely) and tomatoes.
• mix tomato mix in bowl with salt and add balsamic vinegar, soak.
• mix pasta with tomato mix.
• drizzle olive oil and mix.

PORK SUGO WITH STROZZAPRETI

Steps:

• Generously salt and pepper the pork. Heat a heavy pot just large enough to fit the pork over medium heat. Add the oil, then add the pork. Fry until golden brown, turning until golden brown on all sides. The browned bits lay the foundation for our sugo. Transfer the pork to a plate, drain off all but 1 tablespoon of oil, then add the garlic, onions, and carrots. Saute the vegetables until they start browning. This sweetens them and adds another layer of flavor on top of the browned pork. Add the red wine and bring to a boil. You want to scrape all the browned bits off the bottom of the pan and burn off the alcohol in the wine. Add the tomatoes, bay leaf and thyme into the pot along with the pork. Make sure the pork is mostly submerged, then cover loosely with a lid (leave the lid ajar). Turn down the heat to low and simmer for about 3 hours or until you can easily stick a fork into the pork. You'll want to flip the pork a few times if it is not completely covered in sauce. When the pork is tender, remove it from the pot and use a fork to shred the meat. Use a spoon to skim off any excess fat (a little is okay, but you don't want an oil slick on top). Add the pork back to sauce, which should now be pretty thick. If it's watery, turn up the heat a bit and reduce it until it's nice and thick. Boil the strozzapreti just short of the time specified on the package. Drain and add to the sugo. Turn up the heat and cook for a few minutes until the strozzapreti is al dente and the sauce easily coats each piece of pasta. Serve with some grated Parmigiano-Reggiano.

STROZZAPRETI WITH WILD ARUGULA AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil and add a generous amount of salt. Add the asparagus, cook for 2 minutes, and transfer with a slotted spoon to a bowl of cold water. Drain and set aside.
• Bring the water back to a boil and add the pasta. Cook until al dente. Stir 2 T of the pasta cooking water into the ricotta.
• Drain the pasta and toss at once with the asparagus, ricotta, olive oil, arugula, Parmesan and pepper to taste. Serve hot.

CHICKEN AND STROZZAPRETI PASTA

Steps:

• Place pasta in pan of boiling salted water and cook for required time. Drain into colander. Meanwhile heat a frying pan with dash of olive oil and fry off chicken strips with salt and pepper until they are browned on one side.
• Turn over the chicken and add the onions. Fry until everything is golden brown.
• Add garlic and vegetable stock to deglaze the pan, reduce the stock.
• Add the red pesto, sweet chilli and creme fraiche, stir well and simmer.
• Add the cooked pasta, combine well and serve.

STROZZAPRETI CARBONARA WITH RADISHES RECIPE

Steps:

• Heat oil in a large skillet over medium. Cook pancetta, stirring occasionally, until just beginning to crisp, about 5 minutes. Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute. Transfer mixture to a large bowl and let cool slightly. Mix in egg yolks, egg, cheese, and pepper. Wipe out and reserve skillet.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Add pasta, 1/4 cup pasta cooking liquid, and radishes to sauce; toss to combine. Transfer to reserved skillet and cook over low heat, moving skillet on and off heat, to keep sauce from curdling, and stirring constantly, until sauce is smooth and coats a wooden spoon, about 2 minutes.
• Divide pasta among bowls and top with chervil, if desired.

STROZZAPRETI WITH SPINACH AND PRESERVED LEMON

Steps:

• Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
• Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
• Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
• Serve pasta topped with reserved panko.
• DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.