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Strozzapreti w/ squacquerone & prosicutto crema

Strozzapreti w/ squacquerone & prosicutto crema

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Strozzapreti (or priest stranglers!) are a fresh pasta made in the region of Emilia Romagna. Made with milk, flour and eggs and then twisted by hand, their name arrises from their tendancy to be so delicious that the local clergy would wolf them down without leaving much room to breathe.

We make them in the typical fashion of the area by roasting 24 month prosciutto and addding it to a soft local cheese with added Parmesan until it binds into a delicious salsa.



Pasta – Italian 00 flour (gluten), semola durum wheat flour, salt, water, stracchino cheese, (milk), prosciutto, cream (milk)

To cook from chilled

to cook from chilled

Bring a pan of water to the boil with a teaspoon of salt. Add your strozzapreti and stir well. As it is fresh pasta, it will only need a few minutes (2-4). Keep checking and tasting, until you are happy. Try not to overcook as the pasta is best when it keeps its spiral shape. 

Drain in a colander and put back into the same hot pan. Add in the traditional cheese and prosciutto crema sauce.

Stir well and serve with plenty of Parmesan.