Strozzapreti Fresh pasta with Calabrian nduja & friarielli
A dish typical of Southern regions of Italy
This recipe makes a delicious sauce with spicy nduja from the prized Calabrian black pig and friarielli which is like an Italian wild broccoli.
Strozzapreti pasta is named as it is said to resemble a clerical collar also now as a priest choker or priest strangler.
Just add red onion, olive oil & parmesan cheese
Serves 4 People
1 Jar of Delize Di Calabria nduja di suino nero
2 Packets of Martimucci Altamura Pugliese Strozzapreti pasta
1 Tin of Pomodorina
1 Medium red onion (Peeled and thinly sliced)
2000g Friarielli (roughly chopped)
1000ml Barbera Extra virgin olive oil (unfiltered)
80g Freshly grated parmesan cheese
Salt & Pepper
Cook the strozzapreti pasta in salted boiling water for the required time.
Add the olive oil to a deep-frying pan and gently fry the thinly sliced red onion without colouring, followed by the nduja. Roughly chop friarielli and set aside.
Now add the tomato sauce to the pan with the nduja and red onion with a splash of water and bring to the boil. Reduce the heat add the chopped friarielli and cook the sauce so it has coating consistency. Taste and season with salt and pepper.
Add the cooked drained pasta to the finished sauce, mix thoroughly and divide between 4 warm bowls, finish with a sprinkle of freshly grated parmesan, a twist of black pepper and a drizzle of olive oil
The Stinky Chef