Strozzapreti With Prawns
An Original Recipe by Monica Luppi
Preparation time: 60 minutes
Cooking time: 30 minutes
4 portions
Strozzapreti
- 400g/14ozs. 00 flour
- 250g/8.8ozs. hot but not boiling water
Monica's note: In Italy you would use mantis shrimp but prawns will work!
Step 1 - Put flour in bowl or shape into well shape on counter, add water slowly until incorporated. Once dough is ragged and all dry bits have been absorbed start working the dough for about 5 minutes until smooth. Let dough rest for at least ½ hour on counter wrapped in clingfilm.
Step 2 - Once ready work dough for another couple minutes and cut off 1/3 of the ball and roll out thin as if you were making tagliatelle. Cut into ½ inch strips and roll between your palms, pinching off into 3 inch pieces until you have worked through all the dough.
Step 3 - Dust strozzapreti with flour on a baking tray to keep them from sticking together. You can freeze them directly on the tray and then put them in a bag when they are frozen to eat any time. To cook add to pot of heavily salted boiling water for approximately 2 minutes.
Sauce
- 400g/14oz tin pelati (peeled) tomatoes, crushed
- 500g/1.1lbs fresh prawns
- 2/3 cloves garlic, roughly chopped
- olive oil to taste
- 2-3 tablespoons crustacean butter (see recipe below)
- 4-5 whole leaves basil
- Parsley to taste, finely chopped
- Dried chilli
- Salt
Step 4 - Put olive oil in pan on medium heat, throw in garlic until soft (do not let it brown) and then the prawns chopped into small chunks. Sautee prawns until almost cooked through then remove from pan. Add pelati, salt, chili and basil to pan, adding olive oil if you wish. Let it cook for about 30 minutes or until quite thickened and reduced.
Step 5 - When you've put your pasta in the boiling water add prawns and prawn butter to sauce and turn on medium heat again. Remove Basil leaves. Saute for 2 minutes and then add cooked pasta to pot. Add finely chopped parsley, Stir well, taste for salt and serve.
Crustacean butter
- 500g/1.1lbs Crustacean shells and heads (prawn or other)
- 150g/5ozs. room temperature butter
Monica's note: this can be scaled up but should not be scaled down. Can be made one day to one week ahead.
Step 6 - Put shells, heads and butter in electric mixer with beater attachment and beat on lowest setting for at least ten minutes. Cover bowl with tea towel to avoid flying prawn debris!
Step 7 - Once butter mixture is incorporated, put in small saucepan and heat on low for 15/20 minutes, never letting the butter come to a bubble. We don't want the milk solids to separate. Let prawn butter steep for an additional 15 minutes, then add 4 cups hot but not boiling water to pan. Place pan in fridge overnight as is. Butter will harden on top and water will have separated to the bottom, with most of the prawn shell bits. Scoop butter off the top and put into another pan.
Step 8 - Heat butter again for at least 10-15 minutes to remove any remaining water that may be mixed in. Do not bring to boil. Strain butter through muslin cloth to remove any remaining debris. Butter can now be kept in fridge for up to a week.