Strozzapreti
Strozzapreti are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica. There are several legends to explain the name, primarily based on the anticlerical sentiment of the region.
Source: Wikipedia
Recipes
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Strozzapreti Pasta With Spicy Italian Sausage, Broccolini, & Garlic Crema
This dish highlights strozzapreti pasta. It is so toothsome and delectable, you will be licking the pan to get every last drop of the addictive sauce. The secret is in letting the sausage and sauce flavors meld for awhile. That takes the flavor over the top...
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Strozzapreti with Chicken Stock, Truffle and Parmesan Recipe - Great British Chefs
This simple yet incredibly luxurious dish from Phil Howard pairs freshly made strozzapreti ('priest-strangler') pasta with a luxurious sauce of butter, chicken stock and plenty of black truffle. If you don't have your own extruder at home, it's best to...
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Strozzapreti with wild boar and mushroom sauce | SBS Food
Chef Michele Usci and restaurant owner Tony Nicolini from Melbourne’s D.O.C Italian restaurant give us insider tips on how to prepare strozzapreti with wild boar sausages and mushroom sauce. This is an amazing type of pasta that literally means "the priest...