Strozzapreti Recipes

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STROZZAPRETI WITH ROASTED TOMATOES



Strozzapreti With Roasted Tomatoes image

Provided by The New York Times

Categories     dinner, main course

Time 1h

Yield 2 servings

Number Of Ingredients 8

12 ounces (about 22) cherry tomatoes, halved
3 tablespoons extra virgin olive oil
5 garlic cloves, minced
2/3 cup finely grated pecorino cheese
1/4 cup, firmly packed, fresh basil or parsley leaves
1 cup grano duro flour or unbleached all-purpose flour, more as needed
2 large eggs
Salt

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.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 831 milligrams, Sugar 5 grams, TransFat 0 grams

STROZZAPRETI



Strozzapreti image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 pound/500 g all-purpose flour
3 plum tomatoes, peeled, finely chopped with juices
1 egg
Salt
1/4 cup/50 ml extra-virgin olive oil
1 sprig fresh rosemary, leaves picked and finely chopped
1/2 cup/125 ml finely grated Parmigiano cheese
1/4 cup reserved pasta water

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.

CHICKEN AND STROZZAPRETI PASTA



Chicken and Strozzapreti Pasta image

A very easy and delicious pasta dish

Provided by melaniejhodson

Time 15m

Yield Serves 4

Number Of Ingredients 0

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 WITH SPINACH AND PRESERVED LEMON



Strozzapreti with Spinach and Preserved Lemon image

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Provided by Philip Krajeck

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, divided
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes, divided
3/4 cup panko (Japanese breadcrumbs)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
12 ounces fresh strozzapreti or other fresh or dried pasta
2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
1 tablespoon (or more) fresh lemon juice
1 tablespoon (or more) thinly sliced preserved lemon peel

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.

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