Recipe: Pooles' Bluff Catfish Restaurant Pasta Strozzapretti with Cervese Sauce

PASTA STROZZAPRETTI WITH CERVESE SAUCE

HOMEMADE PASTA STROZZAPRETI

1/2 pound of flour
2 egg whites
1 tablespoon Parmesan cheese
1 pinch of salt
Warm water - enough to make dough kneadable
1 tablespoon olive oil

Place flour on flat surface. Make a hole in the center of the flour and add all of the above ingredients and mix with a fork from the center of the flour, until ingredients are incorporated very well into the flour. If mixture (dough) is hard, add warm water a little a time until dough is kneadable. Once you have reached this point, roll your dough out on a flat surface until you have a very thin well rolled out dough.

Cut your thin dough into stripes and roll these stripes between your two hands forming twists around 2 inches long in length. These stripes dough are called strozzapreti in Italian. It's a very well known type of pasta in Tuscany and throughout Emilia Romagna, Italy.

Pasta is cooked when it floats to the surface of boiling water.

CERVESE SAUCE

Jumbo shrimp
Garlic
Cherry tomatoes
Fresh basil
Salt to taste
Fried eggplant cut into small cubes
Extra virgin olive oil
1/4 cup of tomato sauce
Oregano
Crushed red pepper to taste

Saute jumbo shrimp, oregano, crushed red pepper, chopped garlic (two pinches) and fried eggplant cubes.

Add 1/4 cup tomato sauce, cherry tomatoes and basil and stir until shrimp are cooked.

Add cooked pasta (Strozzapreti). Toss and serve.

Source: Pooles' Bluff Catfish Restaurant in Fine Dining Louisiana Style by John M. Bailey