Strozzapreti Or Priest Chokers With Sage Sauce Recipes

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STROZZAPRETI OR "PRIEST CHOKERS" WITH SAGE SAUCE



Strozzapreti or

The unusual name for these spinach and ricotta dumplings apparently comes from a greedy priest eating to many to quickly. From Lidia's Italy. Prep time does not include the 8 hours of draining the ricotta.

Provided by MarraMamba

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups ricotta cheese, preferably fresh or 1 1/4 cups whole milk ricotta cheese
2 eggs
1/2 cup finely chopped cooked and drained spinach
1 cup freshly grated parmigiano-reggiano cheese
5 tablespoons fine dry breadcrumbs (or as needed)
salt
fresh ground black pepper
1 pinch grated fresh nutmeg
2 cups all-purpose flour (or as needed)
1/2 cup chicken broth
3 tablespoons butter
10 fresh sage leaves
1/4 cup freshly grated parmigiano-reggiano cheese, plus more
parmigiano-reggiano cheese, for passing, if you like

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.

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Top Asked Questions

How to make fresh strozzapreti at home?
To make fresh strozzapreti, all you need is all-purpose flour, semolina flour, salt, and warm water. Some recipes call for eggs, but this one does not. Don’t worry if you don’t have a pasta machine; this recipe doesn’t require fancy kitchen equipment. First, mix the dry ingredients in a bowl and slowly pour in the warm water.
What is strozzapreti pasta?
Translated from Italian, strozzapreti means “priest strangler” and appears like twisted, elongated cavatelli pasta. Legend has it that back in the day, the church took away eggs from the people of Emilia-Romagna, leaving them to make pasta with only flour and water.
What are the different types of Strozzapreti?
Add chopped spinach to obtain green strozzapreti, blended beetroot or tomato for the red strozzapreti, and a sachet of saffron to obtain a bright yellow strozzapreti. In addition to those from Romagna, there are also traditional strozzapreti from other regions of Italy.
Why is it called priest strangler pasta?
Legend has it that back in the day, the church took away eggs from the people of Emilia-Romagna, leaving them to make pasta with only flour and water. Out of defiance, the women named the pasta “priest strangler” in hopes that the priests that were invited over for a meal, would choke on the egg-less pasta.

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