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How to make Strozzapreti with the Canocchie sauce
First of all I think I have to explain what are the Canocchie: "Squilla mantis" is the scientific name.
Squilla mantis is a species of mantis shrimp chiefly found and fished in the Mediterranean Sea. It grows up to 200 mm (8 in) long, and is of the spearer. It is generally dull brown in colouration, but has two brown eye spots, circled in white at the base of the telson. Other species — including smashersSquilla mantis. type — are also sold in the aquarium trade as
Distribution and ecology
S. mantis digs burrows in muddy and sandy bottoms near the coasts of the Mediterranean Sea and adjacent warm parts of the eastern Atlantic Ocean. It remains in its burrow during the day and comes out at night to hunt, and in the winter to mate].
It is found around the entire coast of the Mediterranean, and in the Atlantic Ocean south from the Gulf of Cádiz to Angola, as well as around the Canary Islands, and Madeira. It has historically been recorded from the Bay of Biscay and the British Isles, but is not known to occur there any more. It is particularly abundant where there is significant run-off from rivers, and where the substrate is suitable for burrowing. In the Mediterranean, the outflows from the Nile, Po, Ebro and Rhône provide these conditions].
The alpheid shrimp Athanas amazone often lives in the burrows of S. mantis, despite being of a similar size to other shrimp which S. mantis feeds on. The relationship between the two species remains unknown, although a second similar case has been reported for the species Athanas squillophilus in the burrows of Oratosquilla oratoria in Japanese waters .
The strozzapreti are a type of pasta typical of Romagna cuisine: it appears that the priests of the Adriatic coast they were so fond threaten to remain choked by too much voracity with which they ate. Lends itself to various seasonings, but their death it's with a good sauce of fish. Almost obligatory pairing of this version with an Albana di Romagna or another white wine from the area.
If you like you can prepare the dough for the strozzapreti with about 500 grams of durum wheat flour, salt and warm water enough for the use. Mix everything until the dough is firm and elastic, then extend it on the worktable to make it thin; after left it to stand for about half an hour. Cut rectangles of about cm. 3 for 2, and twist them like a cigarette, obtaining a kind of macaroni.
- 500 gr Strozzapreti, type pasta
- 800 gr Canocchie
- 6 Big tomatoes
- 2 Shallots
- 1 Peperoncino, Red hot chili
- Some Fresh basil leaves
- Half glass Wite wine
- Finely chopp the shallots and let it brown in a pan with oil to sweet fire along with some piece of red pepper. Meanwhile rinse under water to Canocchie, kept the 4 largest one and cut the remaining into pieces long 2/ 3 cm.
- Put the Canocchie, all those in pieces, with the whole shallot in the pan, fry everything and shade it with white wine, then, when it is evaporated, add the tomato sauce and the basil leaves, adjust salt and then thicken the sauce, being careful not to break the whole Canocchie.
- Cook the Strozzapreti in salted water, drain them (al dente) and have them jump in the Canocchie sauce for a while.
- Serve garnish each plate with a whole Canocchie and some basil leaf.
IIf you are in Italy in June, I suggest you come to Rimini to see "Al Mani" to taste this delicacy and many others
Al Mani con Massimo Bottura
© 2009 angelo di fluno