Strozzapretti alla Boscaiola: Priest Stranglers Woodsman-Style

Name: Strozzapretti alla Boscaiola: Priest Stranglers Woodsman-Style
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 stalk celery, cut into 1/4-inch pieces; 28 grams dried porcini mushrooms, soaked 10 minutes in warm water; 4 eggs; 54 milliliters extra virgin olive oil; 438 grams flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 454 grams cremini or portobello mushrooms, quartered; 1 medium red onion, chopped into 1/4-inch dice; 4 servings Salt, to taste

Strozzapretti alla Boscaiola: Priest Stranglers Woodsman-Style requires about 3 hours and 15 minutes from start to finish. This recipe makes 4 servings with 863 calories, 25g of protein, and 35g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have extra virgin olive oil, onion, porcini mushrooms, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a pricey main course. Chicken alla Boscaiola, Chanterelle Bucatini alla Boscaiola, and Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms) are very similar to this recipe.

Instructions

In a 12 to 14-inch saute pan, heat olive oil, onion and celery over medium high heat until soft, about 8 to 10 minutes.

Ingredients you will need

Olive Oil

Celery

Onion

Equipment you will use

Frying Pan

Add mushrooms and cook until sweated, about 8 to 10 minutes.

Ingredients you will need

Mushrooms

Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute, until soft.

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Tomato Sauce

Pasta

Water

Drain well and toss into the pan with the mushrooms. Cook until well-coated.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Add the parsley, toss into warm platter and serve.

Ingredients you will need

Parsley

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

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Dough

Wrap

Roll or shape as desired.

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Roll

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato