Recipe by chef Gaetano Latino
Restaurant Salsedine 367
Lido di Savio
Ingredients for 2 people
Ingredients for the dough
- 200g flour
- 100g water
Ingredients for the seasoning
- 2 cuttlefish
- a handful of capers
- chopped piccadilly tomatoes
- red onion from Tropea
- chilli pepper
- half a clove of garlic
- white wine
- fried strigoli
- aromatic herbs (wild fennel, chives, parsley)
- dish decoration (black garlic cream and crispy anchovy bread)
Water, flour and nothing else, because everything else (eggs, butter, oil, meat) was a luxury, the exclusive prerogative of very few during the Middle Ages, including the high ecclesiastical spheres.
For this very reason, in a sort of irreverent wish to the monks, the locals have learned to call this type of pasta “strozzapreti”.
Gaetano Latino is the young chef of the restaurant “Salsedine 367” in Lido di Savio. He comes from a Sicilian family (originally from the hinterland of Palermo but emigrated to Germany), he particularly loves this dish because it is versatile and allows him to choose between sea and land, and between north and south.
The preparation of the recipe is simple because it is based above all on the quality and quantity of the ingredients of the meat sauce: chef Gaetano has put on the fire a base of oil and garlic with chopped capers and red Tropea onion, fried strigoli (a wild herb found from May to September, known and used for its intense and characteristic taste) and a pinch of chilli pepper.
Afterwards, he added the chopped cuttlefish and, once flavoured, he blended it with white wine, finally adding the chopped Piccadilly tomatoes and some water.
In the meantime, he prepared the dough for the strozzapreti, making a fountain of flour and water, stirring the dough, first slightly with a fork, then mixing energetically with fingertips and palm of the hand to obtain a compact and elastic consistency.
Put to rest and covered for 15 minutes, the dough is ready to be rolled out until it becomes a sheet about 1 and a half millimeters thick. With a pastry wheel the chef cuts the pastry into strips 1 and a half centimetres wide and then, one by one, rolls them up by rubbing them back and forth between the palms of his hands.
In this way a twist of pasta is formed which can be torn off by hand to obtain the “strozzapreti”ready to immediately toss into boiling water.
Like all types of fresh pasta, the strozzapreti are ready as soon as they rise to the surface.
Once drained, the chef adds them to the meat sauce for a final “spadellata”, that is tossed in a pan with the addition of chopped aromatic herbs which – he assures – will give the sauce the right final “sprint”, before being served: served on a base of black garlic pasta and a sprinkling of crispy bread scented with a little anchovy.