STROZZAPRETI WITH ROASTED TOMATOES
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 servings
Number Of Ingredients 8
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
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
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
Steps:
- Preheat the oven to 375 degrees F. Blanch the spinach in water. Drain and chop. Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well. Add a pinch of salt and pepper. Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish.
- Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes.
AMATRICIANA (GUANCIALE, TOMATO, AND PECORINO ROMANO)
Steps:
- Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the guanciale).
- Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.
- Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
- Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.
STROZZAPRETI AND PICI
Once the [dough](/recipes/food/views/51221220) is made, these hand-shaped _spaghettoni_ (thick spaghetti) require no special skills, and so are excellent for beginners-though patience helps. The name _pici_ is associated with southern Tuscany, but the simple shape is known by many names, including "earthworms," _lombrichelli_ and _ombrichelli_, in Umbria. It's a quick, simple pasta to make, and as a result can be found in varying lengths and thicknesses, as well as with different names. "_Strozzapreti_" is a popular favorite as names go because it means "priest stranglers," the origin of which is variously explained. Most probably it comes from the underground humor in the former Papal States, in which gluttonous priests were seen as the unwelcome minions of an oppressive ecclesiastical regime. _Strozzapreti_, unlike names like "earthworms," which actually suggest a shape, contains no inherent information about what the pasta looks like, and indeed the name is used throughout central and southern Italy for a number of shapes. To simplify things, think of _strozzapreti_ as essentially the same as pici, but shorter, any length you like.
Provided by Oretta Zanini De Vita
Number Of Ingredients 0
Steps:
- Make pasta acqua e farina with all-purpose flour, adding a pinch of salt and a tablespoon of extra virgin olive oil to the dough. If desired, add an egg (and reduce the starting amount of water by 4 tablespoons). You can also replace half the all-purpose flour with an equal amount of durum wheat flour.
- When the dough has rested, pinch off walnut-sized pieces of dough and, using both hands, roll and stretch each piece into long, thick irregular spaghetti. If desired, pinch off less dough and make a shorter shape. Just try to make them as uniform as possible so they will cook evenly.
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