ITALIAN FOOD RECIPE
recipe: strozzapreti with bolognese sauce
This recipe has very ancient origins , it is already mentioned in texts of the 14th century.
|BASIC INGREDIENTS||STROZZAPRETI AND RAGOUT|
|typology||TRADITIONAL FROM ROMAGNA|
| served ||4 hours (minimum)|
|cooking||4 hours (ragout)+ 3 minutes|
|rest||30 minutes (minimum)|
suggested wine: dry red
ingredients for 2 persons
|RAGOUT||AS YOU WISH||AS YOU WISH|
|STROZZAPRETI||oz 7||200 GRAMS|
|BUTTER||oz 1||20 GRAMS|
Notes to recipes: strozzapreti tell very much about the history of this region: the long Roman domination ( Ravenna was also the capital city for some centuries of the late Roman empire ), a cuisine made with poor ingredients ennobled with long and elaborated cooking, and, at the end, the profound tradition of hospitality. For this reason to the priests (respected , but not always invited due the Church State domination) was offered a dish considered very important
so they were enthralled by the savoury pasta that they ate too quickly and choked themselves, sometimes to death. For this reason the recipe is called priests choker, the English translation of the word strozzapreti.