From House & Home · Lauren Medeiros · · 1m 10s
Strozzapreti with Salt Cod and Zucchini
A Roman-inspired dish using salt cod and zucchini, made with a simple recipe from Mon Lapin's cookbook.
In brief
A Roman-inspired dish using salt cod and zucchini, made with a simple recipe from Mon Lapin's cookbook. Mon Lapin's cookbook features a dish of strozzapreti with salt cod and zucchini, inspired by a Rome restaurant. Originally reported by House & Home.
Recipe Origin
The dish is inspired by Trattoria da Cesare al Casaletto in Rome, one of Mon Lapin's favorite restaurants.
“The sauce is highly inspired by a dish from Trattoria da Cesare al Casaletto in Rome, one of Marc-Olivier and Vanya’s most cherished places in the world.”
Ingredients
Serves 46: salt cod, olive oil, onions, garlic, zucchini, basil, salt, flour, Parmigiano-Reggiano, breadcrumbs, water, egg, lemon juice, Pecorino Romano.
Prep Sugo di Baccalà
Soak salt cod in fresh cold water for 48 hours, changing water four times to desalt.
Cook Sugo di Baccalà
Cook onions and garlic in olive oil until translucent, add zucchini and salt cod, cook for 15 minutes.
Make Strozzapreti Dough
Mix flour, cheese, breadcrumbs, water, and egg to form dough, rest for 60 minutes.
Shape Strozzapreti
Twist dough strips into classic strozzapreti shape, cut into 3-inch lengths.
Cook and Serve
Boil strozzapreti for 3 minutes, mix with sauce, lemon juice, and Pecorino Romano.
In short
Mon Lapin's cookbook features a dish of strozzapreti with salt cod and zucchini, inspired by a Rome restaurant.
