Strozzapreti with Cacio, Mussels, and Black Pepper: A Delightful Italian Pasta Dish
If you’re looking to indulge in a rich and savory Italian pasta dish with a unique twist, look no further than Strozzapreti cacio, cozze e pepe. This delightful first course, combining fresh pasta, succulent mussels, Pecorino Romano, and a bold kick of black pepper, is sure to impress even the most discerning of palates. Perfect for a family dinner or a special gathering, this recipe is both simple and sophisticated, offering an incredible balance of flavors that highlight the quality of each ingredient.
Ingredients
For 4 servings, you will need the following:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Water | 200g |
| Fine Salt | 10g |
| Mussels (fresh, cleaned) | 1 kg |
| Pecorino Romano (grated) | 200g |
| Garlic (cloves, peeled) | 1 |
| Dry White Wine | 100g |
| Freshly Ground Black Pepper | 1 tbsp |
| Fresh Parsley (chopped) | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
Instructions
Step 1: Prepare the Fresh Strozzapreti Pasta
Start by making the pasta dough. In a large mixing bowl, combine the 00 flour and fine salt. Gradually add water, stirring continuously with your hands to form a rough dough. Once the dough begins to come together, transfer it onto a clean work surface. Knead the dough for about 10 minutes, until it is smooth and elastic. Once fully kneaded, cover the dough with plastic wrap and allow it to rest for at least 30 minutes. This resting time allows the gluten to relax, ensuring the pasta is tender when cooked.
Step 2: Clean and Prepare the Mussels
While the dough rests, clean the mussels. Place them under cold running water, scrubbing the shells to remove any debris. Using a small knife, gently pull off the “beard” (the fibrous tuft) from each mussel, then scrub the shells with a steel wool pad to remove any stubborn residue. Once cleaned, set the mussels aside.
Step 3: Cook the Mussels
In a large saucepan, pour a drizzle of extra virgin olive oil and add the peeled garlic clove. Heat over medium heat, letting the garlic infuse the oil. Once fragrant, add the cleaned mussels to the pan. Raise the heat and pour in the white wine to deglaze the pan, allowing the alcohol to cook off. Lower the heat, cover the pan, and let the mussels steam for a few minutes until they open up. Remove the mussels from the pan, discard any that havenโt opened, and set aside. Strain and reserve the cooking liquid.
Step 4: Shape the Strozzapreti Pasta
Return to your rested dough. On a lightly floured surface, roll the dough into a long log about 1-2 cm thick. Using a pasta cutter or a sharp knife, cut the dough into small rectangles about 2 cm in width. Roll each rectangle into a twisted shape, forming the classic “strozzapreti” or “priest’s strangler” pasta. Arrange the shaped pasta on a lightly floured tray and set aside.
Step 5: Boil the Water for Cooking Pasta
Bring a large pot of salted water to a rolling boil. This water will be used to cook your freshly made strozzapreti pasta. Ensure the water is well salted as it will help enhance the flavor of the pasta.
Step 6: Prepare the Pecorino Cream
While the pasta is boiling, prepare the Pecorino cream. In a mixing bowl, combine the grated Pecorino Romano with about 200g of the mussel cooking liquid. Use a whisk to mix the ingredients until the cheese melts and combines into a smooth, creamy consistency. This will be the base for your pasta sauce.
Step 7: Cook the Strozzapreti
Once the water is boiling, add the strozzapreti to the pot and cook for 2-3 minutes, or until the pasta rises to the top and is al dente. Be sure to stir occasionally to prevent the pasta from sticking.
Step 8: Assemble the Dish
While the pasta cooks, heat a large skillet over medium heat. Add freshly ground black pepper to the pan, allowing it to toast slightly. Add the mussels (discarding any shells that remain) and pour in the remaining mussel cooking liquid. Stir everything together gently, allowing the mussels to coat in the peppery sauce.
Once the pasta is cooked, use a slotted spoon to transfer it directly from the pot to the skillet with the mussels and their cooking liquid. Toss everything together, ensuring the pasta absorbs the savory flavors from the mussels and the peppery sauce.
Step 9: Combine with Pecorino Cream
Pour the prepared Pecorino cream into the skillet with the pasta and mussels. Toss well over moderate heat, making sure the cream coats the strozzapreti. If the sauce seems too thick, you can add a splash of reserved mussel cooking liquid to thin it out to your desired consistency.
Step 10: Garnish and Serve
Once everything is well combined, transfer the strozzapreti to serving plates. Garnish with freshly chopped parsley and extra black pepper to taste. Serve immediately while hot, allowing everyone to enjoy the savory, creamy, and slightly spicy notes of this delightful dish.
Tips for Success
- Ensure the mussels are fresh and properly cleaned. Mussels that do not open during cooking should be discarded as they are not safe to eat.
- For a smoother cream, you can use a fine sieve to strain the Pecorino mixture before adding it to the pasta.
- If you want to make the dish spicier, you can increase the amount of black pepper or add a pinch of chili flakes to the mussel sauce.
This Strozzapreti with Cacio, Mussels, and Black Pepper is a celebration of Italian flavors, offering a harmonious blend of creamy cheese, fresh seafood, and aromatic spices. Each bite is an exploration of texture and taste, making it a memorable dish for any occasion. Whether youโre preparing it for a family meal or serving it at a dinner party, this recipe is sure to become a new favorite.
