Strozzapreti

Strozzapreti means "priest choker" in Italian. It can be a hand rolled pasta or a baked cheese and vegetable ball from the Emilia-Romagna, Tuscany and Umbria regions of Italy.

Origin of name

There are several legends to explain the name "priest choker".

One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the "azdora" ("housewife" in the Romagna's dialect), who "chokes" the dough strips to make the strozzapreti: "... in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!" Another legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (In Romagna, the Catholic Church had extensive land properties given in rent to farmers), and their husbands would be angered enough by the venal priests eating their wives' food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.

Pasta description

The dough (see regional variations below) is rolled out in thick flat sheets. It is cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 10 cm pieces by pinching. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

The Romagna traditional dough is a made with wheat flour, water, salt, and (optionally) eggs.

Strozzapreti dough from Emilia is made from flour, water, Parmesan cheese, and egg whites beaten together.

Pici is another similar hand rolled pasta from Tuscany. It is rolled into a long solid fat tubes, rather than twisted and cut into smaller pieces.

Recipe

01 kilogram of wheat flour
250 milliliters of olive-oil of virgin extra olive
750 mililiters of lukewarm water

Baked dish description

Strozzapreti can also refer to a baked cheese and vegetable dish, sometimes called a gnocchi. For example, seasoned spinach or chard is rolled into balls with ricotta cheese. These balls are large enough to choke a person if eaten whole.