Italian pasta - Strangolapreti
Strangolapreti is another one of my favorite dishes from my childhood and they originate (ours) from the Trentino area although I am sure that similar pasta is made in many parts of the world. My mother's ancestors moved from the Trentino area to the Prnjavor area in the late 1800s, and their descendants (housewives) still kept this dish in the kitchen. There are many stories about this dish, and one is that the priests used to "choke" with them during Lent, hence the name strangolapreti or on our davipop.
Preparation steps
- Boil 1 kg of potatoes in salted water and make a puree. Add salt, butter, water and finally flour and knead the dough. Leave the dough in the fridge overnight.
- The spray should be made before cooking strangolapreti. Finely chop the onion and lightly sauté it in oil with the addition of 5 g of salt. When the onion is cooked, add the minced red pepper and cook for 2 minutes. Add the mixture of tomato sauce and concentrate. I use this mixture because this sauce is closer to the homemade one my mom used to make. Simmer with the sauce for about 3 minutes and set aside.
- Take the dough out of the fridge and roll it out to get smaller rolls. Cut a small piece to get a ball the size of a smaller walnut and roll it lightly between your palms and you should get a small rolling pin. Do this with the entire amount of dough. Put the pasta in water that you have slightly salted and cook for about 4 minutes. Take the pasta out of the pan and repeat the process until you have cooked all the strangolapreti.
- Finally, pour over the spray and enjoy the meal like the priests used to. :)
Serving
Video recipe at: https://youtu.be/dwO9FCrHWFo
