Strozzapreti (or priest stranglers!) are a fresh pasta made in the region of Emilia Romagna. Made with milk, flour and eggs and then twisted by hand, their name arrises from their tendancy to be so delicious that the local clergy would wolf them down without leaving much room to breathe!!
We make them in the typical fashion of the area by roasting 24 month prosciutto and addding it to a soft local cheese with added Parmesan until it binds into a delicious salsa.