Posted by ehme on July 18th, 2008 in Italian, comfort food, pasta

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I would like this for dinner please and thank you.  I especially like the fact that Strozzapretti translates to “Priest Strangler”.

Via Apartment Therapy

Strozzapretti with Pecorino, Prociutto and Something Green
serves 4

1 lb Strozzapretti pasta
1 cup chicken stock
6 egg yolks
1 cups freshly grated pecorino romano cheese, plus 1/2 cup chopped
2 tablespoons freshly ground black pepper
1 tablespoon good quality, flaky salt
3 heads Belgian endive, chopped cross-wise to within 1 inch of stem, or total 2 cups chopped green (herbs, cooked kale, chard, etc.)
1/4 lb prosciutto, torn into bite-sized pieces.

Set a large pot of water to boil. In a small saucepan, bring the chicken stock to a simmer over low flame.

Meanwhile, in a large bowl, combine egg yolks, Pecorino, pepper, and salt. Whisk gently. Add endive.

When the pot of water reaches a boil, add a good shake of salt and cook pasta to al dente. Drain it quickly and toss into the bowl with the egg mixture, allowing some of the pasta water to mix in. Pour the simmered stock over the pasta and toss everything together gently.

Divide between four warm pasta bowls and lay a nice handful of prosciutto across each portion. Serve immediately.