Strozzapreti sauced shrimp

The strozzapreti are a type of dough which is typical of Romagna cuisine: it seems that the parish priests of the Adriatic coast were so greedy to risk getting throttled by too much voracity with which they ate.

They lend themselves to a variety of seasonings, but their death is better with fish sauce or with a good ragu.

Almost mandatory pairing of this version with an Albana di Romagna and Trebbiano.

If you knead you can prepare the strozzapreti with approximately 500 grams of wheat flour, warm water and salt to taste.

Knead it until soda and elastic dough, puff pastry thin after leaving it sit for about half an hour.

Cut rectangles about cm.

3 for 2, and roll them up to cigarette diagonally, thus obtaining a sort of maccheroncino.

Cut the shrimp into two or three pieces (depending on the size), retaining some whole for garnish.

In a large skillet Saute chopped shallots with a little pepper, then add the shrimp and cook for a few minutes gently rivoltandole.

Add a glass of white wine and cook until the alcohol has evaporated.

At this point add the tomatoes peeled beforehand, individuals from seeds and coarsely chopped, and cook stirring gently for no more than ten minutes.

Meanwhile Cook the strozzapreti pasta in salted water, drain and toss with the sauce that you added to the last few leaves of fresh basil.

Garnish the dish with shrimp that have kept whole and served piping hot.