Strozzapreti with mussels, clams and shrimp sauce

The strozzapreti are an ancient Italian, typical, short pasta to cook, in the shape of large torches one inch long and therefore not always easy to consume (hence the name, which maliciously alludes to the proverbial gluttony of priests).

Ingredients for 4 people

440 gr. by strozzapreti

for the sauce

500 kg. fish (prawns, cuttlefish, mussels, clams, shrimps)

3 cloves of garlic

1 glass of oil

cherry tomatoes

half a glass of dry white wine

chestnut flour to taste (or wheat flour)

chopped parsley

salt and pepper

Preparation

Arrange the flour in a fountain, with a pinch of salt and pepper. Add 3 or 4 deciliters of water and knead until a soft, smooth mass is obtained. Let it rest for 10 minutes, wrapped in film. Roll out a sheet about 2 mm thick. Roll the dough on a rolling pin, remove and cut strips about 1.5 cm wide. Moisten your hands and roll the dough between the two palms, then break it to a length of 8-10 cm. Place the strozzapreti on floured trays, cook them in salted water. Sauté the garlic cloves in a large and low pot, which will then be eliminated, in 1 glass of oil. Then add cherry tomatoes, salt, pepper and 1/2 glass of dry white wine. When the wine has almost completely evaporated, add the fish. Cook over low heat without lid for about 20 minutes.

Sprinkle a little flour to create a cream that binds the sauce. Then add the strozzapreti cooked al dente and a tablespoon of pasta cooking water. Stir gently or, for those who are able, sauté. Let it rest for a few minutes.

Wine

In gastronomy I think we can define fish everything that lives in the sea: it is therefore evident that we are faced with a very large variety of foods, which differs depending on the fat content, times and ways of cooking. For white fish, cooked steamed or grilled without adding fat, you must choose a delicate white wine, not too sour or alcoholic, such as a Gavi (Piedmont).

FONTANAFREDDA GAVI DI GAVI 2019 

Tasting Note

The medium-high intensity aromas offers a lovely and intriguing nose of floral, wet straw, waxy, and mealy notes surrounding a core of pear and apple. The dry, mid-weighted palate has a slightly creamy texture and delivers more pear, apple, floral, waxy, and mealy flavors that are supported by fresh, well-balanced acidity. Hints of yeasty minerals and peach join the apple and floral notes on the slightly chalky textured finish, with very good length.