Strozzapreti with Pecorino Broad Beans and Prosciutto

Are a great spring classic, a first course with enchanting flavors that conquers the palate. The broad beans, with a delicate but intense flavor, are combined with pecorino, one of the Italian cheeses par excellence, with a savory and strong taste. To top it all off, the delicate Norcia ham, a superior quality product, with a full and unmistakable flavor, which is not too salty but has a delicious spicy aroma. The chosen pasta shape, the strozzapreti, goes perfectly with the aromas and aromas of the sauce, creating an unforgettable taste experience. Strozzapreti are one of the best known and most loved types of homemade pasta in Italy. Widespread in many regions, they can take different shapes, from the twisted cord as in the Romagna tradition, to the long spaghetti with a square section such as the strangozzi of Umbria, up to the large cords of at least 20 centimeters long such as those of L'Aquila in Abruzzo, or to the gnocchi shapes of stale bread as in Trento and Milan. Strozzapreti are a pasta shape with a very particular name that has given rise to several legends and stories. According to a Romagna tradition, women prepared this pasta on feast days to offer it to the village priest, while their husbands were given a sad soup. The latter, consumed with envy, wished the poor priests to "choke", thus giving rise to the name of the pasta. Now let's see what we need to make our Strozzapreti with Pecorino Broad Beans and Prosciutto. Ingredients 200 grams of Strozzapreti 350 grams of fresh broad beans without the pod 1 spring onion 150 grams of Pecorino 100 grams of Prosciutto 50 grams of Parmigiano Reggiano 1 lemon grated zest salt extra virgin olive oil Preparation Let's start by removing the pods from the beans and peeling them. After blanching them for a few minutes in boiling water, we pass them in cold water and remove the outer skin. In a pan, brown a thinly sliced spring onion, then add the broad beans and sauté them for a few minutes. In another non-stick pan, put a drizzle of extra virgin olive oil and crisp of Prosciutto, cut into strips or petals. Cook the strozzapreti in plenty of salted water, following the instructions on the package, and drain them. Put the strozzapreti in a large bowl and add the grated Pecorino, together with the Grana Padano cheese, freshly ground pepper and two tablespoons of pasta cooking water. Mix until you get a homogeneous cream. Add the broad beans and crispy ham to the cream cheese and mix everything. Serve on plates, decorating with a few pecorino petals.