Barbara Lynch's Strozzapreti

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Jun. 16, 2017

Strozzapreti is a rustic pasta that is easier to make than you might think. We got the recipe from renowned chef Barbara Lynch, while also chatting about her new book Out of Line.


Unsalted butter 4 Tablespoon
Chopped olives 1 Cup (16 tbs) ((picholine or green))
Fresh rosemary sprigs 6
Kosher salt To Taste
Fresh ground black pepper To Taste
Grated parmigiano reggiano cheese
For the pasta dough:
Semolina 2 Cup (32 tbs)
All purpose flour 1/2 Cup (8 tbs)
Extra virgin olive oil 2 Tablespoon
Kosher salt 2 Teaspoon
Luke warm water 2 Cup (32 tbs) ((as required))
For the braised rabbit:
Extra virgin olive oil 2 Tablespoon
Rabbit 1 ((arms, legs and loins removed (reserve carcass for stock)))
Spanish onion 1 , quartered
Peeled carrot 1 , chop
Peeled garlic 1 Clove (5 gm) , dice
Dry white wine 1/2 Cup (8 tbs)
Whole black peppercorns 1 Teaspoon
Whole coriander seeds 1 Teaspoon
Rosemary sprig 2
Bay leaves 3
Chicken stock 3 Quart


Please watch the video for directions!

Recipe Summary

Difficulty Level: Medium
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 4