Strozzapreti with Leek Sauce

Trying to find a common ground on what Strozzapreti (Priest Stranglers) is made with, I went with what I decided to be a poor mans dough of just flour and water (2 cups flour to 1/2 - 3/4c water).  These, I did by hand.  No machine rolling this time!  It took a while, but once I got in my groove, I was doing great.  One thing I noticed, these really tend to droop while hanging.  Hence, the use for the Girl Scout Cookies we haven't eaten.

3 Leeks (I used the green parts too.  That, with the basil gave it a darker color)
3 Tbls Olive oil + some for how I cooked the tomatoes
3 Leaves of Basil
Dash of lemon juice
salt and pepper

I sliced in half a few of our lovely tomato berries, and  heated them up in a little olive oil and red pepper flakes to soften them up a bit.
On to the sauce.  The base for the recipe came from Kitchenparade I used 3 leeks, rinsed well.  Thanks to Jacques Pepin's Complete Techniques!
Placed them in a pot of boiling water (this is the same you'll use for the pasta so don't dump the water) for about 8 minutes and then placed them into a cold icy water bath to stop the cooking.  The water is then squeezed out and put into a food processor, along with the olive oil, basil, lemon juice and salt and pepper.  Let that whirl away until it's a nice creamy consistency.  Since I was using fresh pasta, I reserved about 1 1/2 cups of water to finish the sauce.  Using dried, you may need more. 
Drop the pasta into the again boiling water and cook about 2/3 done.  Drain.  Add your sauce from the food processor back into the same pot again, add the pasta, and heat over high heat, stirring often and adding water about 1/4 cup at a time to finish cooking, while preventing your noodles from drying out.
Plate, add your tomatoes, and some cheese and you're done. 
Look, the sliver of cheese even looks like Italy.  Totally unintentional, and noticed by my wife when she saw the photo.


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  • 8/18/2008 3:40 PM parsnips aplenty wrote:
    Looks simple and perfectly gorgeous. I can't wait to try this!
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  • 8/20/2008 7:11 AM Bob wrote:

    It was rather simple.  I hand-rolled the pasta which took a bit of getting used to, but even that was nowhere near as tough as I imagined, except for not anticipating it drooping so much.  I let the dough rest for about 20 minutes before rolling out, and I wish I timed how long it took!

    One side note, I think that the basil overpowered the sauce a bit, although my wife loved it the way it was.  On the other side, it may have been a bit bland without it, so maybe I needed more salt?   Let me know if you try!

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