Strozzapreti all' arrabbiata by chef Zac Gannat from Lolo Bistrot in Paris

Europe 1 12:35 p.m., February 25, 2023

For the pasta:

• 700g flour 00

• 300g semolina

• 750g egg yolk 

 For the all’arrabbiata sauce:

• 4 white onions 

• 1 head of garlic 

• 4 shallots 

• 4 fresh dry smoked peppers 

• 300g brown chicken stock 

• 300g passata tomato sauce 

• 150g tinned tomato

• Mix the flour and the semolina.

  Add egg yolks. 

• Knead the dough for about ten minutes until you obtain a "smooth" and homogeneous texture.

  Film and refrigerate for 3 hours.

• Using a pastry cutter, make small pieces of dough, then spread them out in the shape of a string.

• Make 1-2cm long string.

• Then using your dry work surface, make the shape of the strozzapeti.

• Leave to dry for 1 hour outside then refrigerate. 

• In a saucepan sweat in fat your onions, shallots and garlic previously chopped very fine.

  (Be careful not to burn them)

• Finely grind the dry chilli, then add it to the preparation in the pan.

  Add the datterini tomatoes.

  Cover and cook for ten minutes. 

• Then add the passata and the brown chicken stock.

  Reduce to desired consistency.

• Seasoned to your taste.

  For us it will be flower salt, pepper, olive oil, lemon juice, kalamansi vinegar and white balsamic.

  Book cool (1 night if possible).

• In well-salted water, immerse your fresh pasta for a few minutes only.

  At the same time, in a sauté pan, warm up your sauce.

  Once the pasta is cooked, mix it in the pan.

• Add a little cooking water and butter to help with the binding.

  Season again, drizzle with olive oil.

• Dress and enjoy :)