Strozzapreti ai funghi (porcini)

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eefox

Assistant Cook
Joined
Sep 16, 2021
Messages
3
Location
Antwerps
Dear forum members,

As a pasta-lover, I'm looking for the origins of the strozzapreti ai funghi (porcini).

I can find the dish on many online menu's of Italian restaurants/taverns. Unlike other pastasauces, of which the origins are almost certain, the strozzapreti seem to be served in many northern en middle regions of Italy.

I would love to read more about the (mythical) origins of the dish, in a certain village or city. Can anyone help me, maybe with suggestions for literature about pastasauces.

Thanks in advance.
 

karadekoolaid

Head Chef
Joined
Jul 16, 2006
Messages
1,317
Location
Caracas
Strozzapreti, or Strangolapreti, are basically a kind of gnocchi, or dumpling, made with spinach, ricotta, breadcrumbs, etc. and stuffed with cheese.
The origin was from when the Italian Priests used to go around the villages to collect taxes for the church, and expected to be fed wherever they went.
"Strangle/Choke the Priest" is what the locals called the dish, in the hope that the Italian IRS rep would drop dead before he collected his share of the profits.
 

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