Serves 4
1 batch of strozzapreti pasta
1⁄4 cup unsalted butter
1 shallot, minced
2 cloves garlic, minced
1 carrot, peeled and cut into small dice
1⁄2 yellow onion, cut into small dice
2 stalks celery, cut into small dice
1-2 cups of chicken or vegetable stock as needed
1⁄2 cup green peas
1 1⁄2 cups of fresh morel mushrooms
cream as needed
1⁄2 cup freshly grated parmesan cheese
salt and freshly ground pepper
To form the strozzapreti, roll out fresh pasta and cut into 1⁄2-inch ribbons six inches long. Blanch the strozzapreti, a twisty-shaped noodle (which literally translates as “strangled priests”) in plenty of boiling salted water. Cook until just al dente, refresh in ice water, then drain. In a medium to large pot, melt butter and add all vegetables except the peas and mushrooms. Season with salt and pepper. Cook vegetables until soft, then add 1 cup stock. Reduce until nearly dry, then add peas and morel mushrooms, and sauté lightly. Add enough cream to wet mixture again, and check seasoning. Add four handfuls of pasta to vegetables and toss to coat. If the mixture is too dry, add a bit more stock. Serve in large, warm bowls and top with freshly grated parmesan cheese.
