Strozzapreti in Broccoli Tops and Ricotta Cream

Here is the recipe to prepare strozzapreti in broccoli tops and ricotta cream, a dish that blends simplicity with taste:

Ingredients

• 320 g of strozzapreti
• 300 g of broccoli tops
• 150 g of fresh ricotta
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Ground black pepper to taste
• Grated Parmesan cheese to taste (optional)
• Pasta cooking water to taste

Preparation

1. Start by bringing a large pot of salted water to a boil to cook the broccoli.
2. In the meantime, clean the broccoli tops, cutting them into small florets.
3. When the water boils, cook the broccoli for about 5-7 minutes or until tender. Use a slotted spoon to transfer the broccoli into a bowl, keeping the cooking water for the pasta.
4. In this same water, cook the strozzapreti following the times indicated on the package.
5. While the pasta is cooking, take a large frying pan, add a drizzle of extra virgin olive oil and the peeled garlic cloves. Lightly fry.
6. Remove the garlic and add the broccoli to the pan. Let it flavor for a few minutes.
7. Transfer the broccoli into a blender or use an immersion blender to create a cream, adding the ricotta and a bit of the cooking water to reach the desired consistency.
8. Taste and adjust for salt and pepper.
9. Drain the pasta al dente, reserving some cooking water, and pour it into the frying pan with the broccoli and ricotta cream. Gently mix the strozzapreti, adding cooking water if necessary to make it creamier.
10. Serve hot, with a sprinkling of grated Parmesan and a drizzle of raw oil, if desired.

Curiosity

Strozzapreti are a type of pasta typical of certain Italian regions, especially Emilia-Romagna and Tuscany. The curious name derives from a popular legend according to which the shape of the pasta would resemble that of a noose and is linked to an ancient animosity between the population and the clergy.