Strozzapreti with bladder campion

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pasta: sift the flour onto a board, make a well and add water and a pinch of salt. Knead until smooth and lump-free (5/6 minutes). Divide the pasta in half and cover a part with a floured cloth to stop it drying. Roll out the remaining pasta until just a few mm thick. Lightly flour the pasta and gently roll up (as when making tagliatelle). Use a very sharp knife to cut the pasta into strips, measuring about a finger’s width each. Roll the strips between your palms to obtain “strozzapreti” that are about 4cm long. Continue until all the pasta has been used. Remember to lightly flour the work surface regularly. Place the pasta on a lightly floured tray or cook immediately in boiling salted water.

To serve: chop the shallot and fry in a pan with a little extra-virgin olive oil. When golden, add the roughly chopped bladder campion, chopped courgettes and puréed tomatoes. Cook quickly over a medium-heat, then add the wine and . . . >>>

Preparation method:

For the pasta: sift the flour onto a board, make a well and add water and a pinch of salt. Knead until smooth and lump-free (5/6 minutes). Divide the pasta in half and cover a part with a floured cloth to stop it drying. Roll out the remaining pasta until just a few mm thick. Lightly flour the pasta and gently roll up (as when making tagliatelle). Use a very sharp knife to cut the pasta into strips, measuring about a finger’s width each. Roll the strips between your palms to obtain “strozzapreti” that are about 4cm long. Continue until all the pasta has been used. Remember to lightly flour the work surface regularly. Place the pasta on a lightly floured tray or cook immediately in boiling salted water.

To serve: chop the shallot and fry in a pan with a little extra-virgin olive oil. When golden, add the roughly chopped bladder campion, chopped courgettes and puréed tomatoes. Cook quickly over a medium-heat, then add the wine and salt and pepper to season. Continue cooking, adding some of the water used to cook the pasta if necessary, until the sauce has thickened a little.
In the meantime, cook the pasta in boiling salted water. Drain as soon as it comes to the surface. Add the pasta to the pan containing the sauce, toss and plate up. To garnish the dish, we recommend drizzling over a mixture of olive oil and parsley and a few raw strips of courgette and tomato.