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Cinnamon Pasta (Strozzapreti)
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The strozzaprete is another of the traditional Romagnoli dishes, cheap to prepare; certainly faster than a ravioli or a garganello and requires no special tools. It is suitable for vegetarians and, if you use water instead of milk when making the dough, it becomes a dish suitable also for vegans. The recipe that we offer here in the Hotel is not found, it is a recipe of ancient times, when we really lived with little. Now you can order them with sausage and peas, with cream and speck, with tomato and cinnamon … a delight for the palate of young and old!
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Preparation:
1 hour
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Cooking:
5 min
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Difficulty:
medium
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Doses for:
6 people
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Cost:
low
[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]Ingredients for strozzapreti:
- 300 grams of flour,
- 300 grams of breadcrumbs,
- about 150 ml of milk or warm water for kneading.
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- 50 grams of sugar,
- 1 teaspoon of cinnamon,
- 2 tablespoons of breadcrumbs,
- extra virgin olive oil.
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Pull the pastry up to a thickness of about 2 mm and cut it into strips of 1-1.5 cm wide. Roll each strip through your hands lengthwise and break it about 5-6 cm.
Mix sugar, cinnamon, and grated bread. Cook the strozzapreti in salted boiling water for 2 minutes, then drain, add to a bowl and add the mixture. Complete with the raw oil.
The dish is ready,
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Enjoy your meal!!!
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“Strozzapreti con sugo di trota, pomodorini e mandorle” by fugzu is licensed under CC BY 2.0
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