Strozzapreti with lemon
Strozzapreti originated in Emilia Romagna at the time of domination by the Papal States. At that time, the local ladies prepared this particular pasta format for the prelates and the jealous husbands wished they could choke on it; since then, this format has been called Strozzapreti. In this quick and easy recipe, we show you how to prepare Strozzapreti with lemon, a fresh and tasty dish.
Ingredients for Strozzapreti with lemon
- 350g strozzapreti (for 4 people)
- Peel of 1 untreated lemon
- 1 garlic clove
- Fresh parsley to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
How to make Strozzapreti with lemon
Cook the strozzapreti in plenty of salted water in a fairly large saucepan.
In a pan, brown a clove of garlic in a little extra virgin olive oil (better if lemon flavoured). Remove the garlic from the pan and add the grated rind of an organic lemon, cook over a very low flame so as not to burn the lemon.
Drain our strozzapreti al dente and put them back together with a couple of ladles of the cooking water in the pan with the oil and lemon zest. Add pepper and cook over a low flame, with the lid on, until a creamy mixture forms on the bottom. If the pasta is still too al dente, add another ladle of water and continue cooking.
Bring to the table and sprinkle our Strozzapreti with lemon with fresh parsley and, if you like, some grated Parmesan cheese.
