Like gnocchi? Try strozzapreti!
We made this dish (literally translated as strangled priests...not sure why) this weekend on two separate occasions two ways to rave reviews. They're basically light-as-air spinach (though you can also use swiss chard) and ricotta dumplings with a bit of egg, parmesan and a touch of flour. I made them in a sage and brown butter sauce as a starter to a meal (3 per person) and then again as a main course in a fresh tomato sauce with a touch of basil, oregano, thyme and balsamic vinegar. They are sublimely light but richly flavoured. Has anyone else made these? Does anyone have any must-try variations?
Amanda, this is the variation I use.
Strozzapreti with Mushroom Sauce
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
1/8 teaspoon crushed red pepper
6 cherry tomatoes, quartered
¼ pound mixed mushrooms (such as porcini and cremini)
½ cup brown stock (I use veal stock)
Heat the olive oil in a saucepan and sauté the garlic until it is golden in color and fragrant, about 1 minute over medium heat. Add the chili flakes, cherry tomatoes, mushrooms, and veal stock and cook 10 minutes. Spoon over strozzapreti and sprinkle 1 tablespoon chopped Italian parsley and 2 tablespoons freshly grated parm cheese
Actually translates better as "Priest Chokers" it was a noodle served when the local priest came by to mooch a meal. Cheap and filling.