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Page 2/5 - Select a Page: [1] [2] [3] [4] [5]  [ Strozzapreti Recipes ]   • Strozzapreti (Priest Chokers!) Flavoured with Sage Ingredients: 250 g of "Tanda & Spada" Strozzapreti flavoured with sage, 2 fillets of anchovy, 2 cloves of garlic, chili pepper to taste, ½ glass of olive oil, grated pecorino cheese, salt and pepper. Preparation: In a large pan, fry gently in olive oil the garlic, chopped anchovies and chili pepper (or pepper if you prefer). Remove the garlic and when the pasta is cooked ‘al dente’ drain and pour into the pan. Stir well and sprinkle with grated pecorino cheese.   • Strozzapreti with Artichokes Ingredients: 250 g of "Tanda & Spada" semolina strozzapreti, 250 g artichoke hearts, speck, walnuts, butter, fresh single cream, parmesan cheese, salt. Preparation: Dip the artichoke hearts in slightly salted boiling water, slice thinly, cut the speck into thin strips and fry gently in a pan with a little butter. Pour the cream into a pan, bring to the boil and thicken, add the speck, artichokes and chopped walnuts. Stir well and pour into a sauce boat. Cook the pasta in plenty of salted water, drain and dress with the nut and speck sauce; sprinkle with grated parmesan and serve.   • Strozzapreti Flavoured with Bottarga (dried mullet roe) Ingredients: 500 g of "Tanda & Spada" strozzapreti flavoured with mullet roe, 200 g of shelled shrimp, 4 ripe tomatoes, 2 small vegetable marrows (zucchini), 1 clove of garlic, ½ onion, 2 leaves of basil, parsley, olive oil, ½ glass of brandy. Preparation: Peel the tomatoes, remove seeds and dice. Dice the zucchini and cut the onion into julienne strips. Brown the onion, zucchini and garlic in the oil, add the shrimp and flame with brandy. Add the tomatoes, cook for 8 – 10 minutes and toss the strozzapreti (cooked in plenty of salted water) in the pan. A finishing touch – add the shredded basil.

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